Rich in proteins and fibres
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Our recipe
Water – 39.6%
T65 Flour – 37.8%
Premix 35% 2 Beans & Quinoa – 20.4%
Yeast – 1.2%
Salt – 1%
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Our process
- Kneading (mixer)
- 5 min in first speed / 14 min in second speed
- Temperature at the end of kneading: 24-25°C
- Fermentation: 20 min
- Divison / Shaping: Weight at 350g, degas and round
- Second fermentation: 20 min
- Shaping: Batard or Baguette
- Proofing: 90 min at 24-25°C
- Baking: 30 min at 220°C (falling temperature)
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List of ingredients
Flours (Wheat, Quinoa, White bean, Red bean), Water, Wheat gluten, Crushed (Red beans, White beans, Quinoa), Yeast, Salt, Dried acerola juice.
Allergens: Gluten.
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