Our recipe
Indian-Style Bagel Mix – 65.8%
Water – 32.9%
Yeast – 1.3%
Our process
Kneading (kneader oblique axis)
- 5 minutes in first speed / 6 minutes in second speed
- Temperature at the end of the kneading process: 24-26°C
Fermentation: 10 minutes
Sectioning: Loaves of 100g
Shaping: Ball
Relaxation: 10 minutes
Shaping: Bagel shape
Faffing: 45 minutes at 24-25°C
Scalding: Boil (water + honey) for 1 minute for each side at 100°C then blockage for 15 minutes at 4°C
Baking: 15 minutes at 240°C
List of ingredients
Wheat flour, Water, Sugar, Wheat sourdough, Spices (Coriander, Fenugreek, Turmeric, Carrots, Bell pepper, Cumin, Cinnamon, Garlic, Pepper, Fennel), Yeast, Salt, Emulsifier: E471, E472e, Wheat malt, Wheat gluten, Deactivated yeast, Acidity corrector: E170.
Allergens: Gluten
Associated products
Other recipes that may interest you
Gluten free biscuits
Substitution of part of the rice flour with lupin flour gives an attractive golden color…
Praline Filling
-20% less fat Substitution of 20% of hazelnut powder Improved nutritional profile (-9% fewer calories)…