Sunflower Oil HO (high oleic) refined, organic (food grade)

• Flour - 100%
• Water - 56%
• Heliaflor® 45 / Heliaflor® 55 - 2.6%
• Dried yeast - 1.4%
• Sugar - 1.0%
• Sunflower oil - 1.0%
• Salt - to taste

Quantities in baker’s percentages: the amount of flour always
corresponds to 100%. This makes it easy to scale the recipe to different
amounts of flour, e.g. 5 kg, 10 kg or 50 kg of flour.

1. Heliaflor® – mix with part of the water and leave to pre-soak for 15 to 30 minutes.
2. Mix the flour, dried yeast, sugar and salt.
3. Add the pre-soaked Heliaflor®, remaining water and sunflower oil.
4. Knead everything into an even yeast dough.
5. Cover the dough and leave to rest in a warm place.
6. Shape rolls of the desired size and leave to rise again.
7. Bake at 180 °C until the rolls are evenly browned.

• Supports volume
• Can improve moistness
• Supports longer freshness
• Increases the plant-based protein content

The baking time depends on the size and weight of the rolls. The recipe can be supplemented with sunflower seeds, linseed or spices.

• Wholegrain spelt flour - 100%
• Water - 62.5%
• Water for pre-soaking - 25.0%
• Heliaflor® 45 - 8.25%
• Vegetable oil - 5.0%
• Sugar - 1.25%
• Yeast - 1.75%
• Salt - 0.75%
• Bread spices or oilseeds - as required

Quantities in baker’s percentages: the amount of flour always
corresponds to 100%. This makes it easy to scale the recipe to different
amounts of flour, e.g. 5 kg, 10 kg or 50 kg of flour.

1. Heliaflor® 45 – stir into 100 ml of water and leave to pre-soak for 30 minutes.
2. Mix the wholegrain spelt flour, yeast, salt and sugar.
3. Add the vegetable oil, approx. 250 ml of water and the pre-soaked Heliaflor®.
4. Knead everything into a slightly sticky dough.
5. Cover the dough and leave to rise for at least one hour until it has increased noticeably in volume.
6. Work in seeds or spices as desired.
7. Place the dough in a prepared baking tin and leave to rise again for approx. 30 minutes.
8. Preheat the oven to 220 °C (fan).
9. Brush the bread with water, score the surface and bake for 5 minutes at 220 °C.
10. Reduce the temperature to 175 °C and bake the bread for a further 30 minutes.

• Improved water binding
• Supports a moist crumb
• Can extend freshness
• Supports the elasticity of the crumb
• Plant-based protein enrichment

Suitable additions include sunflower seeds, linseed, pumpkin seeds, bread spice, caraway or coriander.

• Vegetable oil - 48.0%
• Water - 36.9%
• Mustard - 5.5%
• Heliaflor® 55 - 3.7%
• Locust bean gum - 0.4 - 0.7%
• Lemon juice - as required
• Sugar - as required
• Salt - as required

1. Blend the water, locust bean gum, lemon juice, sugar and salt for 1 to 2 minutes.
2. Add the mustard and Heliaflor® 55.
3. Blend for a further minute to a homogeneous mixture.
4. With the blender running, slowly pour in the vegetable oil.
5. Homogenise until a creamy emulsion forms.
6. Season to taste and chill.

• Egg-free emulsion
• Fat and water binding
• Consistency
• Stabilisation
• Flexible control between dressing and mayonnaise

• For a creamier texture, pre-soak Heliaflor® in a third of the water for approx. 15 minutes.
• For an aioli, add garlic.
• For herb mayonnaise, blend in fresh herbs.
• Lemon juice can be partly replaced with vinegar.

• Water - 50.5%
• Vegetable oil - 23.9%
• Sugar - 9.4%
• Mustard - 6.7%
• Heliaflor® 55 - 3.9%
• Potato starch - 2.9%
• Vinegar - 2.0%
• Locust bean gum - 0.5%
• Salt - to taste

1. Place the water, locust bean gum, potato starch, vinegar, sugar and salt in a high-performance blender.
2. Homogenise the mixture for approx. 3 minutes at 50 °C.
3. Add the mustard and Heliaflor® 55 and mix for a further minute at approx. 50 °C.
4. Slowly pour in the oil.
5. Then homogenise intensively for approx. one minute at around 60 °C.
6. Leave the dressing to cool and check the consistency.

• Emulsifies water and oil
• Increases viscosity
• Supports a stable consistency
• Can partially complement or replace other thickeners
• Allows the consistency to be controlled from dressing to mayonnaise

• Garlic creates an aioli variant.
• Fresh herbs create a herb dressing.
• Spices, fruit purées or other acidic components can be added.
• For a creamier texture, the Heliaflor® can be pre-soaked in part of the water for approx. 15 minutes beforehand.