Source of proteins Source of fibres

1

Our recipe

Organic Spelt Fibres 70% Premix – 40.8%

Water – 40.8%

Flour T65 – 17.5%

Yeast – 0.9%

2

Our process

Kneading (kneader oblique axis)
- 6 minutes in first speed / 11 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: volcano ball shape + Spelt flour topping
Faffing: 50 minutes at 24-25°C
Baking: 21 minutes at 245°C

3

List of ingredients

Wheat flour, Spelt flour, Yellow flax flour, Water, Hemp seeds, Yeast, Salt, Gluten, Devitalised rye sourdough, Natural acerola and rosemary extracts.

Allergens: Gluten

4

Associated products

  • No associated products at the moment
  • Other recipes that may interest you

    card image placeholder
    Forestier Plant-Based Burger

    Rich in proteins Rich in fibres

    card image
    Organic Chocolate Fondant

    For an organic brownie recipe, simply add 65g of chopped hazelnuts to this mixture and…

    card image
    Gourmet 3C Biscuits

    Naturally source of fibres & phosphorus

    View all our recipes