Array
(
[id] => 1104
[pid] => 197
[sorting] => 3840
[tstamp] => 1582110236
[title] => UNIFERM VarioPom
[alias] => variopom-engl
[author] => 2
[inColumn] => main
[keywords] =>
[showTeaser] =>
[teaserCssID] =>
[teaser] =>
[printable] =>
[customTpl] =>
[protected] =>
[groups] =>
[guests] =>
[cssID] => id="variopom-engl"
[space] => Array
(
[0] =>
[1] =>
)
[published] => 1
[start] =>
[stop] =>
[multiSRC] =>
[orderSRC] =>
[sortBy] =>
[addGallery] =>
[articleText] =>
[pageslider] =>
[artImg] => äšJwzæŸrx+ËZ¾ÿ
[addArtImage] =>
[changeBGColor] =>
[articlebgColor] =>
[useAcc] => 1
[addBgImg] =>
[bgImg] =>
[addHeaderImg] =>
[headerImg] =>
[fullwidth] =>
[languageMain] => 0
[icons] => a:2:{i:0;s:11:"laktosefrei";i:1;s:5:"vegan";}
[classes] => Array
(
[0] => first
[1] => last
)
[headline] => UNIFERM VarioPom
[multiMode] =>
[hl] => h1
[type] => article
[Template] => Contao\FrontendTemplate Object
(
[strBuffer:protected] =>
[strContentType:protected] => text/html
[arrData:protected] => Array
*RECURSION*
[strTemplate:protected] => mod_article
[strParent:protected] =>
[strDefault:protected] =>
[strFormat:protected] => html5
[strTagEnding:protected] => >
[arrBlocks:protected] => Array
(
)
[arrBlockNames:protected] => Array
(
)
[arrCache:protected] => Array
(
)
[arrObjects:protected] => Array
(
[Config] => Contao\Config Object
(
[Files:protected] =>
[strTop:protected] =>
[strBottom:protected] =>
[blnIsModified:protected] =>
[arrData:protected] => Array
(
)
[arrCache:protected] => Array
(
)
)
[Session] => Contao\Session Object
(
[arrSession:protected] => Array
(
)
)
[TreePicker\TreePickerHelper] => TreePicker\TreePickerHelper Object
(
[arrCache:protected] => Array
(
)
[arrObjects:protected] => Array
(
[Config] => Contao\Config Object
(
[Files:protected] =>
[strTop:protected] =>
[strBottom:protected] =>
[blnIsModified:protected] =>
[arrData:protected] => Array
(
)
[arrCache:protected] => Array
(
)
)
[Session] => Contao\Session Object
(
[arrSession:protected] => Array
(
)
)
[Database] => Contao\Database\Mysqli Object
(
[resConnection:protected] => mysqli Object
(
[affected_rows] => 1
[client_info] => mysqlnd 5.0.12-dev - 20150407 - $Id: 7cc7cc96e675f6d72e5cf0f267f48e167c2abb23 $
[client_version] => 50012
[connect_errno] => 0
[connect_error] =>
[errno] => 0
[error] =>
[error_list] => Array
(
)
[field_count] => 96
[host_info] => db773215088.hosting-data.io via TCP/IP
[info] =>
[insert_id] => 0
[server_info] => 5.5.60-0+deb7u1-log
[server_version] => 50560
[stat] => Uptime: 4293339 Threads: 8 Questions: 2486104943 Slow queries: 1440 Opens: 70070481 Flush tables: 1 Open tables: 600 Queries per second avg: 579.060
[sqlstate] => 00000
[protocol_version] => 10
[thread_id] => 20726274
[warning_count] => 0
)
[arrConfig:protected] => Array
(
[dbCharset] => UTF8
[dbDatabase] => db773215088
[dbDriver] => MySQLi
[dbHost] => db773215088.hosting-data.io
[dbPass] => -xG+i3zMC
[dbPort] => 3306
[dbSocket] =>
[dbSqlMode] =>
[dbUser] => dbo773215088
)
[blnDisableAutocommit:protected] =>
[arrCache:protected] => Array
(
)
[strListTables:protected] => SHOW TABLES FROM `%s`
)
)
)
)
)
[column] => main
[timestamp] => 1582110236
[date] => 19.02.2020
[backlink] => javascript:history.go(-1)
[back] => Go back
[elements] => Array
(
[0] =>
Variable premix to produce potato baked goods
This premix can be used in different applications and helps to ensure the production of moist and fresh bread specialties of a subtle potato flavour. The especially moist crumb retains freshness until the last slice has been eaten.
How to use: 30-50% to flour, 20-30% to dough
Advantages:
- flexible use – can be added to flour or kneaded into the dough
- ideal for potato baked goods – perfect premix for varied potato baked goods
- moist-fresh crumb – long natural freshenss of the baked goods
Offers:
Art.No.
Content
Packaging material
Palletising
Weight of pallet
Art.No.81600
Content25 kg
Packaging materialPaperbag wit PE-inliner
Palletising30 bags
10 layers, each with 3 bags
Weight of pallet750 kg (netto)
More solutions for you:
UNIFERM FinnMix
UNIFERM FermFresh® Buchweizen
UNIFERM Variokorn international
)
[icon] => Array
(
[0] => laktosefrei
[1] => vegan
)
[style] =>
[class] => mod_article first last
)
UNIFERM VarioPom
Variable premix to produce potato baked goods
This premix can be used in different applications and helps to ensure the production of moist and fresh bread specialties of a subtle potato flavour. The especially moist crumb retains freshness until the last slice has been eaten.
How to use: 30-50% to flour, 20-30% to dough
Advantages:
- flexible use – can be added to flour or kneaded into the dough
- ideal for potato baked goods – perfect premix for varied potato baked goods
- moist-fresh crumb – long natural freshenss of the baked goods
Offers:
| Art.No. | Content | Packaging material | Palletising | Weight of pallet |
|---|---|---|---|---|
| Art.No.81600 | Content25 kg | Packaging materialPaperbag wit PE-inliner | Palletising30 bags 10 layers, each with 3 bags |
Weight of pallet750 kg (netto) |