Weinbergmaier has introduced a new addition to its Bauernland line with the launch of Spelt and Broccoli Strudel Minis, a product designed to meet the growing demand for flexible portions, vegetarian options and lighter ingredients in contemporary food service.
The small, crispy strudels combine thin layers of traditional dough with a vegetable-forward filling, reflecting the shift among restaurants and catering providers toward menu items that balance convenience, nutrition and flavor. The company said the product is suited for modern kitchens seeking versatile offerings that can be used across a variety of menu formats.
Each strudel weighs about 53 grams and features crisp dough made with spelt flour paired with a filling of broccoli and cheese. The minis are baked and ready to serve, and can also be finished by toasting or grilling, giving chefs additional flexibility in preparation. The product is positioned for uses such as finger food, vegetarian side dishes or as part of contemporary menu compositions.
The strudels are produced at the Weinbergmaier Strudel Manufactory in Vienna’s 22nd district, where the company says it combines traditional craftsmanship with modern ingredient choices. The dough is stretched wafer-thin and contains less than 5% fat, making it suitable for lighter dishes and balanced menus.
Spelt flour, the company noted, was selected for its nutritional profile as well as its ability to provide a satisfying and easily digestible base for the pastry. Inside, a filling content of roughly 80% delivers a moist texture and a balanced flavor profile built around tender broccoli and mild cheese.
With the introduction of the new strudel minis, Weinbergmaier is aiming to align classic Austrian pastry techniques with evolving food-service trends that emphasize vegetarian variety, portion flexibility and efficient kitchen preparation.
Find out more at: https://www.weinbergmaier.at