Source of proteins Source of fibres

1

Our recipe

Flour T65 – 46%

Water – 36.2%

Premix 20% Oats Fibres – 11.5%

Dried Apples – 2.9%

Yeast – 2.3%

Salt – 1.1%

2

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:

3

List of ingredients

Wheat flour, Apples, Oats fibres, Oats bran, Wheat bran, Yeast, Salt, Gluten, Wheat germ, Anti-oxidant: E300 (ascorbic acid).

Allergens: Gluten

4

Associated products

  • No associated products at the moment
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