Source of proteins Source of fibres Source of phosphorus, copper & selenium
1
Our recipe
Mix 100% Kamut – 56.7%
Water – 41.4%
Salt – 1%
Yeast – 0.9%
2
Our process
Kneading (kneader oblique axis)
- 5 minutes in first speed / 14 minutes in second speed
- Temperature at the end of the kneading process: 23-25°C
Fermentation: 1h30
Sectioning: Loaves of 350g
Relaxation: 20 minutes
Shaping: Triangle shape with 1 or 2 blade strokes
Faffing: 50 minutes at 22-24°C
Baking: 21 minutes at 245°C
3
List of ingredients
Kamut flour, Water, Yeast, Salt, Gluten, Malted wheat flour, Anti-oxidant: E300 (ascorbic acid).
Allergens: Gluten
4
Associated products
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