WE PRESENT:
THE INGREDIENTS.
THE TOBIO ORGANIC BAKING
AND COOKING MIXES.
PASTA & FOOD CULTURE.
ARE CLOSELY LINKED.
A large part of Central European food culture is based on pasta, which is made from cereals: For a long time, wheat, rye and barley were the most common varieties
Wheat has had a bad image among health-conscious people for some time now.
But to be honest: Spelt, emmer, buckwheat, rye, barley & co. are not much more beneficial to our organism. Not even if they come from organic farming. The main reason is certain plant proteins: lectins.
According to the latest scientific findings,TOBIO products should have health benefits even when consumed regularly and should not pose any health risks
The products should taste delicious and be reminiscent of what we are used to
They should be easy to use in the kitchen
No synthetic ingredients or manufacturing processes required
THE PARADE OF SUPERFOODS.
MILLET.
Millet is one of the oldest cultivated plants. They are extremely hardy and thrive without chemical pesticides or artificial fertilizers, which is why they are particularly popular in organic farming. The benefits of millet include its natural freedom from lectins and its content of silicic acid, B vitamins, iron, magnesium and other trace elements and micronutrients. Millet has a characteristic creamy, milky taste and is therefore an excellent base for bread rolls, white bread, pasta, desserts and other light-colored pasta products.
TIP
Golden millet cooked in a pressure cooker is a great breakfast for the whole family.
SORGHUM.
Sorghum also belongs to the millet family and is characterized by a slightly more bitter taste. The nutritional profile is similar to golden millet, the plant is naturally free of lectins and the color of the flour is light grey to white. This makes this flour ideal as a base for more rustic baked goods.
TIP
The large grains of sorghum millet (unground but hulled) are ideal as a base for risotto or casseroles.
CASSAVA.
The cassava root is a staple food in tropical regions. It is processed as porridge or brewed into beer. Drying and grinding it into flour is rather unusual, but adds "softness" and "fluffiness", especially to pastries.
TIP
In my opinion, the best "chips" can be made from whole cassava roots: Fried in rendered beef fat, they are a nutritious side dish for burgers, steaks or whatever else you can grill...
COCONUT.
Dried coconut flour is not only very tasty and has an interesting nutritional profile. It contains valuable dietary fiber and the fats it contains are heat stable and some of them, the MCT fats, are metabolized in the body into ketone bodies which are associated with a number of health benefits. In TOBIO mixes, coconut also plays an important structural role in creating a beautiful "network" in the baked goods.
FLAX PROTEIN.
Linseed contains many of the essential amino acids and is therefore not only known as a valuable source of protein among vegans. One disadvantage of linseed is the relatively high proportion of linseed oil, which is particularly rich in "PUFAs", i.e. polyunsaturated fatty acids. We therefore de-oil our linseed so that it contains practically no PUFAs. The nutrients of interest to us are retained. In TOBIO baking mixes, linseed protein is not only responsible for a nutty flavor, but is also an important source of nutrients.
More about fatty acids >
PSYLLIUM HUSKS.
Dried psyllium husks are often referred to in naturopathy as the "kings of fiber". When psyllium husks come into contact with water, they swell and form a gel consisting mainly of carbohydrates, which are a selective food for valuable inhabitants of the microbiome. These so-called prebiotics are metabolized by the organisms living in symbiosis with us into valuable postbiotics such as butyrate. In TOBIO baking mixes, psyllium husks not only act as a source of prebiotic, soluble fiber, but also develop the elasticity of the dough and the finished baked goods during kneading.
ARROW ROOT.
Dried and finely ground arrowroot is a great binding agent: for thickening sauces or cheese fondues. Arrowroot also adds crunch to baked goods such as bread rolls or waffles. It goes without saying that arrowroot is naturally free from lectins.
Arrowroot contains soluble fiber, which has a prebiotic effect.
XANTHAN.
Xanthan sounds wild and somehow artificial. In fact, xanthan gum is produced by bacteria of the genus "Xanthomonas". It is a polysaccharide, i.e. a carbohydrate compound that is not metabolized by the body itself. Xanthan gum is a soluble dietary fiber and therefore has a prebiotic effect similar to psyllium husks. We use xanthan gum from non-GMO origin from Austrian production.
TOBIO
products are a simplification for everyone who
lifestyle, biohacking, health and favorite dishes.
combine.