Source of proteins / Source of fibres
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Our recipe
Organic Spelt Fibres 70% Premix – 40.8%
Water – 40.8%
Flour T65 – 17.5%
Yeast – 0.9%
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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
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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
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