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Application

Culinary Innovation at Its Finest

Our target was straightforward yet ambitious: elevate the brioche bun with our unique spent grain flour, showcasing the power of sustainable ingredients in reimagining traditional recipes.
Our journey with Jalm&B was far from conventional. It was a convergence of Agrain's forward-thinking approach and Jalm&B's culinary excellence. The mission was to seamlessly integrate spent grain flour into the brioche, transforming this humble by-product into the cornerstone of the IPA Beer Bun.

Process

Creating Impact Beyond Flavour

This process was a blend of meticulous research, creative experimentation, and a shared commitment to break the mold in the baking industry. The outcome of this collaboration goes beyond the realm of taste. The IPA Beer Bun stands as a testament to our innovative drive and commitment to sustainability.

This creation doesn't just tantalize the palate; it challenges and changes perceptions, illustrating that responsible choices can elevate the culinary experience. It's a daring statement in a field often slow to embrace change.

Spent grain flour brought a distinctive edge to the IPA Beer Bun

'The collaboration with Agrain allowed us to expand our horizons.

Their spent grain flour brought a distinctive edge to our IPA Beer Bun, aligning perfectly with our pursuit of culinary innovation and environmental responsibility.'

- Susanne Boye Nielsen, CEO, Jalm&B.

Sustainability Impact

Agrain's Vision: Leading the Charge in Sustainable Baking

At Agrain, we operate beyond the confines of conventional baking. Our partnership with Jalm&B on the IPA Beer Bun project mirrors our ethos of pioneering change.
We're not just offering a product; we're advocating for a new perspective on baking and sustainability. This collaboration is a beacon of innovation, proving that daring to be different can lead to remarkable outcomes.

About the customer

Jalm&B er et økologisk håndværksbageri i København. Jalm&B og udfordrer det typiske supermarkedsbrød i jagten på at skabe det ultimative brød. Respekten for håndværket og ikke mindst den optimale fermentering af surdejen kræver tålmodighed og tid. Og netop tiden er hovedingrediensen i alle deres opskrifter.

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