Source of proteins, Source of fibres
Our recipe
Flour T65 – 46%
Water – 36.2%
Premix 20% Oats Fibres – 11.5%
Dried Apples – 2.9%
Yeast – 2.3%
Salt – 1.1%
Our process
Kneading (kneader oblique axis)
- 5 minutes in first speed / 14 minutes in second speed
- Add the dried apples at the end of the kneading process
- Temperature at the end of the kneading process: 24-26°C
Fermentation: 2à minutes
Sectioning: Loaves of 350g
Relaxation: 20 minutes
Shaping: Ball shape + Oats bran topping
Faffing: 1h15 at 24-25°C
Baking:
List of ingredients
Wheat flour, Apples, Oats fibres, Oats bran, Wheat bran, Yeast, Salt, Gluten, Wheat germ, Anti-oxidant: E300 (ascorbic acid).
Allergens: Gluten
Associated products
Other recipes that may interest you
Raw Vegetable Mince
Perfect for stuffed tomatoes, shepherd's pie, lasagna, chilli con carne, etc. Rich in proteins and…
Salad Dressing
In sauces, legume flours play their emulsifying role while thickening the mixture and improving the…
