Source in proteins, phosphorus, magnesium and omega 3 & Rich in fibres

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Our recipe

Omega 3 & Fibres Bread Flour – 58.1%

Water – 38.4%

Yeast – 3.5%

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Our process

- Kneading :
- First mixing (speed 1) : 3-4 min (oblique or spiral)
- Second mixing (speed 2) : 8-10 min (oblique or spiral)
- Temperature of the dough: 23-25°C
- First fermentation: 45-60 min (with a fold at 30 min)
- Weighing: 330-350g dough pieces
- Second fermentation: 15-20 min
- Shaping: Batard / Put into aluminium moulds
- Proofing: 1h15

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List of ingredients

Wheat flour, Water, Rye flour, Oat bran, Flax seeds and flour, Wheat gluten, Sunflower, Malted wheat flakes, Salt, Baker's yeast, Roasted and malted barley flour, Sugar, Antioxidant: E300 and Rosemary extract.

Allergens: Gluten

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Associated products

  • No associated products at the moment
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