Source of proteins, Source of fibres
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Our recipe
Flour T65 – 46%
Water – 36.2%
Premix 20% Oats Fibres – 11.5%
Dried Apples – 2.9%
Yeast – 2.3%
Salt – 1.1%
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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:
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List of ingredients
Wheat flour, Apples, Oats fibres, Oats bran, Wheat bran, Yeast, Salt, Gluten, Wheat germ, Anti-oxidant: E300 (ascorbic acid).
Allergens: Gluten
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