Source of proteins & Source of fibres

1

Our recipe

3 Wheat Rustic Bread Mix – 60.5%

Water – 37.5%-38.7%

Yeast – 0.6%

Salt – 0.2%

2

Our process

- Kneading :
- First mixing (speed 1) : 10 - 11 min
- Second mixing (speed 2) : 4 - 5 min
- Temperature of the dough: 23 - 24°C
- First fermentation: 30 - 60 min
- Weighing: dough of 350g - 850g / tight balls
- Second fermentation: 15 - 20 min
- Shaping: flatten the balls (diameter 25cm)
- Proofing: 1h - 1h30
- Cooking time: 25 min at 240°C

3

List of ingredients

Wheat flour, Water, Rye flour, Seeds (sunflower, flax, sesame), Devitalised rye leaven, Salt, Baker yeast, Dextrose, Soy grits, Wheat gluten, Roasted and malted wheat flour, Thickener: E466, Wheat fibres, Emulsifier: E472e, Roasted and malted barley flour, Acidifier: E330, Wheat malt, Antioxidant: E300.

Allergens: Wheat, Soya.

4

Associated products

  • No associated products at the moment
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