Rich in proteins and Source of fibres

1

Our recipe

With a 100% mix:

  • Easy Mix 100% for 2 Beans & Quinoa Special Bread – 58.2%
  • Yeast – 1.2%
  • Salt – 1%
  • Water – 39.6%

With a 35% premix:

  • T65 flour – 37.8%
  • Premix 35% for 2 Beans & Quinoa Special Bread – 20.4%
  • Yeast – 1.2%
  • Salt – 1%
  • Water – 39.6%

2

Our process

Kneading (electric whisk):
- 5 min in 1st speed / 14 min in 2nd speed
- T° at the end of the kneading process: 24-25°C
Fermentation: 20 min
Sectioning/shaping: weight at 350g, degas and roll in a ball
Relaxation: 20 min
Shaping: Batard or baguette
Faffing: 90 min at 24-25°C
Baking: 30 min at 220°C falling heat

3

List of ingredients

Flours (Wheat, Quinoa, White bean, Red bean), Water, Wheat gluten, Grinds (Red bean, White bean, Quinoa), Yeast, Salt, Concentrated acerola juice.

Allergens: Gluten.

4

Associated products

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