Sunken sour cherry cake slices from Erlenbacher Backwaren GmbH are a true German pastry treat and one of its best sellers. So why produce another version of a tried-and-tested product? The answer is to provide consumers a whole grain option, which is the reason the Gross-Gerau-based frozen cake and pie maker’s classic cherry slices are now available with spelt flour.
“Spelt flour is extremely popular right now. As a whole grain, it has a number of positive properties that are highly rated by many consumers,” said Babette Schmidt, Erlenbacher’s head of marketing. “With this ingredient, the cherry slices even gain a mild nutty aroma, making them even more tasty. This subtle addition combines superbly with the fresh sour cherries and the fine drops of milk chocolate.”
Distributed pre-baked, the 12 pre-cut cherry spelt slice portions (each 4.7 x 9.8 cm) are ideal for bulk consumers. They look attractive on trays and in display units, and are appealing to consumers who generally prefer whole grain products. At the same, time they plate nicely as a welcome change among fans of the classic variety.
But taste is not the only positive attributed of the new cherry slices. The spelt flour mix contains a high level of protein, making it especially satisfying. Furthermore, consumers allergic to wheat are generally able to eat spelt flour products without negative consequence.
Although spelt flour has many things going for it, straightforward processing is not one of them. Unlike wheat, it has significantly higher gluten content, making processing more difficult. Although the glutens make the dough malleable, they also make it very sensitive, leading to the risk of “over kneading.”
Erlenbacher cherry slices produced from spelt flour are therefore a genuine alternative for baker, restaurateurs and others who use spelt flour products, but who want to save time and money. They taste homemade, but only need to be defrosted prior to serving.
Erlenbacher Backwaren GmbH, a member of the Nestlé group, is a leading provider of frozen cakes, tarts and sweet goods to the European catering and wholesaler market. The company, which exports more than 450 different products to over 40 countries, employs approximately 500 people and has been working for a secure future in conjunction with the Center for Sustainable Leadership (ZNU) at the University of Witten-Herdecke since 2010. As a member of the German Frozen Food Institute (dti), CEO Bernhard Neumeister actively supports the AHM working group as an expert to help make the 1,001 possibilities of frozen products available to kitchen and bakery professionals.