The Original Protein Bread by Rietmann Ibérica, an exhibitor at InterSICOP, is the result of many years of work by Dr Detlef Pape. His recipe contains only 5% carbohydrates, about 80% less than any other whole wheat bread. With high fibre content (15%) a couple of slices are enough to fill you up. It also has a low glycaemic index and is a source of Omega 3, iron and amino acids.
Theodor Rietmann GmbH, based in Saarlouis in Germany since 1967, specialises in mixes for the bread, pastry and snack industries. Since 2000, the company has adopted a clear position regarding public health issues by creating products for overweight people and diabetics. As well as classic premixes, Rietmann stands out for its tailor-made blends of raw material for the baked goods sector.