Source of proteins & phosphorus / Rich in fibers

1

Our recipe

Flour T65 – 47.7

Water – 37.5%

Premix 30% Country-style Chestnut – 11.9%

Yeast – 1.8%

Salt – 1.1%

2

Our process

Kneading (kneader oblique axis)
- 5 minutes in first speed / 11 minutes in second speed
- Temperature at the end of the kneading process: 23-25°C
Fermentation: 20 minutes
Shaping: laminated ball with chia & sunflower topping
Relaxation: 20 minutes
Preparation: 1h15 at 24-25°C
Baking: 26 minutes at 230°C

3

List of ingredients

Wheat flour, Wheat bran, Chestnut chips, Wheat germ, Devitalised rye sourdough, Rye flour, Yeast, Salt, Gluten, Malted & roasted barley flour, Antioxidant: E300 (ascorbic acid).

Allergens: Wheat

4

Associated products

  • No associated products at the moment
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