• Natur Pur 100%

  • 100%

    Sprouted Grains Bread

  • Bread without flour

    Natur Pur 100%

Products

Bread without flour

The invention of bread production from 100% germinated cereal grains represents an incomparably more promising alternative than bread with flour consumption. Every day, this extraordinary technology conquers the world market.

 

Natur Pur 100% Bread without flour
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Grain components and structure

  • Grain cover( - 14% from whole grain, more precisely five layers of the outer cover (including the foetus cover and its outer husk, the seed cover, etc.)
    Fibre, Minerals
  • Germ (~4%)
    Proteins, Unsaturated fats, Vitamins B and E, Minerals
  • Aleurone coating (Inner cover) (- 10%)
    Minerals, Vitamins, Fibre
  • Endosperm (flour) (- 73%)
    Carbohydrates, Proteins

 

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Grain components and structure

The germ (especially in the initial growth phase of germination) has the highest biological value, as vitamins, minerals and ferments are concentrated in it. The biological value of the germ is followed by the aleurone layer and the peel, which are rich in group B vitamins, fibers and proteins.

When grinding the grain, the germ, the coating and the aleurone layer are most damaged and wasted. The flour obtained by conventional grinding consists of endosperm and may also contain slightly damaged parts of the aleurone layer, whose quantity depends on the type of flour and the grinding process. The flour thus obtained is largely free of the components of the germ, the coating and most parts of the aleurone layer.

This explains why most of the nutrients and biologically valuable elements of grain disappear when the flour is produced and why the final product - bread - has a low biological value.

The unique characteristics and properties of the germinated grain bread are due to the technology that allows all parts of the grain to be preserved and thus the natural strength of the activated grain to be accumulated in the final product at the time of germination.

 

 

Characteristics and medical properties

Bread without flour

The bread from germinated grain is characterized by a high content of quality protein, which has a balanced amino acid composition due to the preliminary germination of the grain and activation of the germ.

Component Average Amount
Proteins 8.9%
Carbohydrates 41.2%
Fats 1.2%
Fiber 19.1
Vitamins B1, B2, E, PP
Caloric value 189 kcal/100 g.

Such bread has a low fat content and a low caloric value.

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Characteristics and medical properties

The bread made from germinated grain has an increased fibre content. Whereas the average fibre content in conventional flour breads is about 1%, the germinated grain bread has a fibre content of more than 19%. It is well known that the fibre collects waste substances in the food (such as cholesterol, sugar, carcinogens etc.) and effectively removes them from the human organism. The fibre thus helps to lower cholesterol and blood sugar levels. The recommended daily ration of fibre is 30 grams, just the same amount as in a 250 grams loaf of our bread.

The grain bread has a high content of vitamins B1, B2, E and PP, as well as minerals, which are mainly obtained from the germ and the aleurone coating missing in traditional types of bread made from flour. .

 

Bread from 100% germinated wheat grain

Ballast substance 9,1 g / 100g.
Vitamin B1 220 µg / 100gr = 16,0% daily allowance
Vitamin B2 140 µg / 100gr = 9,1% daily allowance
Vitamin B6 200 µg / 100gr = 10,0% daily allowance
Vitamin B3 (Nicotinamide) 1900 µg / 100gr = 11,2% daily allowance
Vitamin E 2100 µg / 100gr = 24,0% daily allowance
Vitamin A < 1 µg / 100gr
Vitamin D3 < 1 µg / 100gr

Bread from 100% germinated rye grain

Ballast substance 9,6 g / 100g.
Vitamin B1 175 µg / 100gr = 12,8% daily allowance
Vitamin B2 105 µg / 100gr = 6,8% daily allowance
Vitamin B6 < 1 µg / 100gr
Vitamin B3 (Nicotinamide) 850 µg / 100gr = 5,6% daily allowance
Vitamin E 2100 µg / 100gr = 22,0% daily allowance
Vitamin A < 1 µg / 100gr
Vitamin D3 < 1 µg / 100gr

Bread from 100% germinated wheat and rye grain

Ballast substance 9,0 g / 100g.
Vitamin B1 220 µg / 100gr = 15,7% daily allowance
Vitamin B2 140 µg / 100gr = 8,8% daily allowance
Vitamin B6 200 µg / 100gr = 10,0% daily allowance
Vitamin B3 (Nicotinamide) 1900 µg / 100gr = 10,6% daily allowance
Vitamin E 2100 µg / 100gr = 21,0% daily allowance
Vitamin A < 1 µg / 100gr
Vitamin D3 < 1 µg / 100gr

Хлеб из 100% проросшего зерна ржи и пшеницы

Ballast substance 10,2 g / 100g.
Vitamin B1 200 µg / 100gr = 14,3% daily allowance
Vitamin B2 125 µg / 100gr = 7,8% daily allowance
Vitamin B6 < 1 µg / 100gr
Vitamin B3 (Nicotinamide) 900 µg / 100gr = 5,0% daily allowance
Vitamin E 2500 µg / 100gr = 25,0% daily allowance
Vitamin A < 1 µg / 100gr
Vitamin D3 < 1 µg / 100gr

Research

Various clinical studies have been carried out in order to determine the medical and prophylactic properties of the grain bread. The new bread was approved by authoritative research institutes and government institutions in:

  • EU
  • Mittlerer Osten
  • Nord- und Südamerika
  • Südafrika

All studies have shown a positive effect of our product on the human body. All institutions recommended the grain bread as a priority food product for everyone who wants to follow a healthy diet, moreover for people suffering from:

  • Diabetes mellitus
  • Overweight and obese
  • Diseases of the digestive tract
  • Disorders of the cardiovascular system
  • Hypertension
  • Disorders of the endocrine, metabolic and reproductive system
Characteristics Improvement
Body weight Decreased by 2 kg
Blood sugar (hungry) Decreased by 2 mmol/l
Blood sugar (2 hrs after eating) Decreased by 1.6mmol/l
Overall condition of blood sugar Improved by 1.18 %
Cholesterol Decreased by 0.70 mmol/l
Blood pressure (upper) Decreased by 11 mm
Blood pressure (lower) Decreased by 5 mm
Intestinal peristalsis Improved among 40 % of the researched population
Feeling of nourishment Improved among 32 % of the researched population

The above-mentioned results obtained on the basis of the clinical researches at Diabetes center in Sofia showing the health promoting effect of the grain bread on the human body after one month consumption.

Product range

The wide range of the healthy bread products is already known to our customers. There are various variants of the grain relations during baking bread:

  • 100% wheat bread
  • 70% of wheat / 30% of rye
  • 50% of wheat / 50% of rye
  • 30% of wheat / 70% of rye
  • 100% rye bread

It is also possible to germinate the corn and other grains for following masses baking.

Technology allows production

Grain bread without flour

Grain
bread

Bakery products without flour

Bakery products

Pasta without flour

Pasta

Pizza crust without flour

Pizza
crust

Lavash without flour

Lavash

Pita without flour

Pita

Pie crust without flour

Pie crust

Baklava without flour

Baklava

Technology allows production:

  • Bread of usual packaging (250 - 1000 gr.)
  • Toast bread
  • Lavash, Pita
  • Pie crust
  • Baguettes in 100 gr. For portions
  • Buns for burgers in 80-100 gr. portions (suitable for fast food outlets)
  • Semi-finished pizza crust
  • Confectionary products with honey (special range products for children)
  • Baklava

The most important product of our company is so-called strategical bread. The storage period is from 6 months to one year. These unique properties allow using it by those enterprises where, it is impossible to produce the bread, but it is necessary for a long time to stock it. Such organizations can be fire, coal and gas enterprises, army and others.

Financial indicators

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KEY SUCCESS FACTORS

The main success factors, which significantly increase the economic attractiveness of the project, are:

INTERNAL FACTORS

  • High quality
  • Product uniqueness
  • Its medical properties
  • Patented equipment
  • World Patents
  • High performance
  • Long-term

EXTERNAL FACTORS

  • Favorable long-term economic forecast and revenue income
  • Rapid rate growth of consumption and consumer search for a biologically valuable product

Market analysis

Russia ranks third place in the world saling the grain products, herewith Germany takes the sixth place.
Summary table, datas are in tons.

 

Produced value Fresh bakery Long storage period bakery
Turkey 14.500 13.282 504
USA 11.540 8.145 1.968
Russia 10.200 9.791 354
Egypt 7.087 7.020 66
Brazil 6.070 4.894 1.112
Germany 5.930 5.430 312
Italy

 5.304 4.752 510

Datas: Euromonitor International, Baking & Snack

PATENTING

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Natur Pur 100 % GmbH is the owner of patents and patent applications for the grain masses production, equipment for its production and grinding, bread and pasta production based on Patent PCT, on the grain masses production method and on the bread production method  in such countries as:

  • Europa
  • Russia
  • USA
  • Canada (In registration)
  • China (In registration)
  • India (In registration)
  • Australia (In registration)

The patent registration is going in Turkey and other countries.

Equipment

Cooperation

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The company Natur Pur 100 gives exclusive licenses, technologies, recipes for various products (bread, bread-bakery products, pasta and pizza bases) equipment and business plan for its customers. Our company Natur Pur 100 cooperates with states, regions, cities, large settlements, as well as with producers of bread-bakery products, pasta and pizza producers as with the grain suppliers.
The development of the business plan depends on the number of your existing customers and the number of potential customers.
 

Business plan basics

1. Business plan target
2. Short description of the project
2.1. Project target
2.2. Key success factors
2.3. Key financial indicators
3.1. Company management concept
3.1. Our Strategy
4.1. Business activity of the company
4.2. Organization structure
4.3. Personnel
5. Market analysis. Uniqueness of patented products
5.1. Grain
5.2. Characteristics and medical properties
5.3. Range
5.4. Packaging
5.5. PATENTING for a given state
6. Financial forecast

 

Reviews

Ich habe durch Zufall das Brot ausprobiert. Es schmeckt ausgezeichnet und hält sich sehr lange frisch.
Bäckerei Reuss / 38300 Wolfenbüttel

Uwe Bell

Was bin ich für ein glücklicher Mensch. Da wo ich wohne in umkreis von 10 km gibt’s 6 Bäckerei mit Lebendiges Brot. Meine Erfahrung nach 2 Monate ist mehr als Zufrieden. Ich hatte schlechte... read more

Tina

Zunächst einmal möchte ich Ihnen danken für dieses tolle Brot - nach jahrelanger Brot-Abstinenz wegen Unverträglichkeit konnte ich nun endlich wieder frisches Brot zu meinem Salat essen - leider... read more

Andrea Wirths

Sehr geehrte Damen und Herren,
heute haben wir zum ersten Mal ihr Keimbrot probiert und es ist wirklich unübertroffen. Ich weiß wovon ich rede, denn ich bin Gesundheitsberaterin UGB, unterrichte... read more

Claudia Drescher-Lühn

Sehr geehrte Damen und Herren,
hiermit wurde ich Ihnen meinen Dank aussprechen für das wundervolle Brot, das Sie herstellen. Mein Sohn konnte seit 11 Jahren kein Brot essen und jetzt, nach dem wir... read more

Maria Albrecht-Geising

Sehr geehrte Damen und Herren,
mit großem Erstaunen habe ich von Freunden Ihr Brot erhalten. Es ist zwar im ersten Moment etwas gewöhnungsbedürftig im Geschmack, aber Sie sollten es unbedingt... read more

Ruth Seemann

Sehr geehrte Damen und Herren,
durch Zufall erhielt ich eine Banderole Ihres Brotes das mich sehr interessiert. Geme würde ich in den Genuss dieser ausgefallenen Cerealien kommen. Wo kann ich Ihr... read more

Ulrike Sievert

Sehr geehrte Damen und Herren,
wir sind an dem gekeimten Brot interessiert und suchen eine regelmäßige Bezugsquelle. Können Sie uns weiterhelfen und verschicken Sie auch Brot, wir in leben in... read more

Klaus und Heike

Sehr geehrte Damen und Herren,
ich bin vor kurzem in ein Fitnessstudio gegangen um einbisschen zu trenieren und mein Trainer meinte, ich sollte Vollkornlebensmitteln essen. Dann habe ich Ihren... read more

Frank Sahrheim

Ihr Brot schmeckt sehr. Das ist gut, dass in Deutschland so was neues gibt. Noch mal vielen Dank!

Paul Folker

Sehr geehrte Damen und Herren,
wir möchten Ihnen hiermit mitteilen, dass mein Schwiegervater seit Jahren an Diabetes leidet und meine Frau aufgrund der Werbung auf die Idee kam, ihm einmal... read more

Volker Hertel im Auftrag von Friedhelm Kreft

Sehr geehrte Damen und Herren,
da ich in Langenfeld wohne, habe ich keine Probleme, das "lebendige
Brot" vor Ort, bzw. in Monheim zu erstehen. Jedoch sucht eine Bekannte in
Düsseldorf nun eine... read more

Gerti Hilfert

Ich bin von diesem Brot begeistert. Schade, dass es nicht überall gibt. Das muss sich ändern!
Viel Erfolg in der Zukunft.

Kristian

Contacts

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Natur Pur 100% GmbH
Schulte-Im-Hofe-Platz 15
45888 Gelsenkirchen

 

E-Mail: info@naturpur100.de

 

Natur Pur 100%

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