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
  • Other recipes that may interest you

    card image
    Scandinavian Ciabatta

    card image
    Hybrid empanadas with beef, wheat & faba bean

    Source of proteins and fibres, wheat and faba bean textured proteins can be replaced in…

    card image placeholder
    Raw Vegetable Mince

    Perfect for stuffed tomatoes, shepherd's pie, lasagna, chilli con carne, etc. Rich in proteins and…

    View all our recipes