1

Our recipe

Plain Polar Bread Mix – 62.2%

Water – 31.1%

Liquid Glucose Syrup – 3.5%

Rapeseed Oil – 1.9%

Yeast – 1.3%

2

Our process

Kneading (kneader oblique axis)
- 6 minutes in first speed / 4 minutes in second speed
- Temperature at the end of the kneading process: 20-22°C
Fermentation: 30 minutes at 4°C
Drawing: 3mm thick
Sectioning: Circle shape quilted approx. 17cm
Faffing: 45 minutes at 24-25°C
Baking: 30 seconds on each side at 270°C

3

List of ingredients

Wheat flour, Water, Rye flour, Glucose syrup, Sugar, Rapeseed oil, Yeast, Raising agent (E450i, E500ii), Wheat gluten, Beet fibres, Salt, Wheat sourdough, Emulsifiers: E471 & E472e, Anti-oxidant: Ascorbic acid, Acidity corrector: E170.

Allergens: Gluten

4

Associated products

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

    card image
    Kamut Bread

    Source of proteins Source of fibres Source of phosphorus, copper & selenium

    card image
    Tuna & Ricotta Flan

    Recipe adapted to the keto diet, rich in proteins and in fibers.

    card image placeholder
    Instant Mash Potatoes with Legume Flours

    Rich in proteins Source of fibres

    View all our recipes