GRANOLA BAKELS SEED TOPPING
Tasty luxuriousand in a simple way
Something extraordinary
HOMEMADE GRANOLA
Create your own unique granola – easy, cost-effective, and inspiring!
With Bakels Seed Topping as the base, you can create tasty and exciting varieties of granola. The seed mix provides a balanced and delicious foundation – perfect for building on with your own ingredients and ideas.
For inspiration, we present four different granola varieties, each with its own special character – ready to offer your customers something new and exciting on the shelf.
BAKELS SEED TOPPING
Seed mix with flaxseeds, oats, sunflower seeds, and millet. Gives bread a beautiful, rustic appearance and a rich flavor, especially after oven roasting. Also ideal to mix into dough to enhance flavour and texture.
PRODUCT INFORMATION
Storage: to be stored dry.
Packaging: 10 kg paper bag. Art nr: 542810
Shelf life: 10 months.
GRANOLA RECIPE
The recipe makes 12 jars of 500 g each.
INGREDIENTS
Bakels Seed Topping 5 000 g Honey 375 g Pumpkin kernels 750 g
METHOD
Mix the ingredients with a paddle for 1 minute.
Bake at 180°C for approximately 10 minutes. Let cool.
Mix in desired flavouring with a paddle.
Get inspired by our delicious recipe varieties!
SPRING GRANOLA
Bakels Seed Topping 500 g
Honey
150 g
Rapeseed oil 30 g
Aromatic Natural Lemon Flavour 20 g
Oatmeal
150 g
Poppy Seeds 40 g
After baking:
Freeze-dried raspberries 40 g
Mix all the ingredients in a machine with a paddle on low speed until combined. Spread evenly on a baking tray (about 1.5 cm thick layer) and press down lightly. Bake at 145°C for 35 minutes. Do not stir during baking. Let cool completely. Break into pieces and mix in freeze-dried raspberries. Pack in an airtight container.
SUMMER GRANOLA
Bakels Seed Topping 500 g
Honey
Rapeseed oil
150 g
30 g
Aromatic Vanilla Special Flavour 10 g
Oatmeal
Coconut chips
After baking:
150 g
100 g
Freeze-dried strawberries 40 g
Mix all the ingredients except the coconut chips in a machine with a paddle on low speed until combined. Add the coconut chips and stir gently. Spread the batter evenly on a baking tray (about 1.5 cm thick layer) and press down lightly. Bake at 145°C for 35 minutes. Do not stir during baking. Let cool completely. Break into pieces and mix in freeze-dried strawberries. Pack in an airtight container.
AUTUMN GRANOLA
Bakels Seed Topping 500 g Honey 150 g
Rapeseed oil
30 g Cinnamon 20 g Oatmeal 150 g
After baking:
Freeze-dried apple pieces 40 g
Mix all the ingredients in a machine with a paddle on low speed until combined. Spread evenly on a baking tray (about 1.5 cm thick layer) and press down lightly. Bake at 145°C for 35 minutes. Do not stir during baking. Let cool completely. Break into pieces and mix in freeze-dried apple pieces. Pack in an airtight container.
WINTER GRANOLA
Bakels Seed Topping
Mix all the ingredients in a machine with a paddle on low speed until combined. Spread evenly on a baking tray (about 1.5 cm thick layer) and press down lightly. Bake at 145°C for 35 minutes. Do not stir during baking. Let cool completely. Break into pieces and mix in pieces of orange peel. Pack in an airtight container.
PROTEIN GRANOLA
Bakels Seed Topping
Mix all the ingredients in a machine with a paddle on low speed until combined. Spread evenly on a baking tray (about 1.5 cm thick layer) and press down lightly. Bake at 145°C for 35 minutes. Do not stir during baking. Let cool completely. Break into pieces and mix in dried dates. Pack in an airtight container.