Rich in proteins and Source of fibres
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Our recipe
With a 100% mix:
- Easy Mix 100% for 2 Beans & Quinoa Special Bread – 58.2%
- Yeast – 1.2%
- Salt – 1%
- Water – 39.6%
With a 35% premix:
- T65 flour – 37.8%
- Premix 35% for 2 Beans & Quinoa Special Bread – 20.4%
- Yeast – 1.2%
- Salt – 1%
- Water – 39.6%
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Our process
Kneading (electric whisk):
- 5 min in 1st speed / 14 min in 2nd speed
- T° at the end of the kneading process: 24-25°C
Fermentation: 20 min
Sectioning/shaping: weight at 350g, degas and roll in a ball
Relaxation: 20 min
Shaping: Batard or baguette
Faffing: 90 min at 24-25°C
Baking: 30 min at 220°C falling heat
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List of ingredients
Flours (Wheat, Quinoa, White bean, Red bean), Water, Wheat gluten, Grinds (Red bean, White bean, Quinoa), Yeast, Salt, Concentrated acerola juice.
Allergens: Gluten.
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