Whole Grain Toast That’s Actually Soft and Tasty

Whole grain bread often comes with a reputation for being dense or rough. Rye and whole wheat flours are high in bran and weaker in gluten structure compared to white flour, so they tend to turn firm and dry after baking. That’s just the nature of whole grain baking — not a flaw of any particular brand.

Detective No.55’s R&D team spent considerable time solving this: keeping the toast soft without adding any white flour.

Formula: Rye + Whole Wheat Over 50%

Rye flour ≥37%, whole wheat flour ≥13% — combined over 50%. No white wheat flour. Sorbitol and xylitol provide sweetness — no white sugar. Fructo-oligosaccharides (prebiotics) and resistant dextrin add dietary fiber while partially replacing sugar functions.

Craftsmanship: 18-Hour Fermentation, 120 Adjustments

Sponge-dough method with 18-hour total fermentation — longer than standard bread. 22 rolling steps to fully develop the gluten network. The formula went through 120 lab adjustments before finalization. More time, more tests — and it shows in the texture.

Nutrition

Per 100g: dietary fiber 7.2g (28% NRV), protein 13.8g (24% NRV), fat 1.8g (3% NRV). Human-tested GI 53. Individual packaging — 50g per pack, about 132kcal.

Texture: Not Dry, Not Hard, Not Bitter

The rye and whole wheat aroma is natural — not artificial. Tear it open and you’ll see the bran particles. It’s fluffy when you bite into it, and the wheat flavor lingers as you chew. Eat it straight, make a sandwich, or toast it with butter — all good.

90-day shelf life. Store at room temperature. No freezer required.

If you’re looking for a whole grain toast with a clean ingredient list and reliable quality for your channels, get in touch.📧 [email protected].