MAIZE BROT MIX 50

CODE - B12560

SwissBake® Maize Brot 50 is a unique premix enriched with extruded yellow maize, sunflower seeds & chilli powder in order to prepare healthy cornbread with a hint of chilli ...Read More

High fibre content.
Goodness of vitamins, Calcium and Iron.
Makes perfect golden corn breads.
Easy to bake with a consistent output.

USAGE : Unique mix for American cornbreads. Contains extruded maize, sunflower seeds & chilli powder for flavoursome golden-dense maize bread

DOSAGE : 25% - 50%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Maize Brot 50 is a unique premix enriched with extruded yellow maize, sunflower seeds & chilli powder in order to prepare healthy cornbread with a hint of chilli to balance the natural sweetness of maize.

This special cornbread premix has been formulated in our R&D facility based in Switzerland to provide superior output and consistent results every time you bake. It is high in fiber content and also a good source of vitamins, calcium and iron. This delightful golden corn bread is ideal for breakfast and makes for an excellent sandwich or as an accompaniment to compliment your soup. MAIZE BROT 50 is ideally suited for cafes, fine dining restaurants and star hotels who are looking to offer traditional artisan breads to their guests

Key Ingredients

Maize Flour, Extruded Maize, Maize Grits, Sunflower Seeds, Chilli Powder, Curcuma

Recipe

INGREDIENTS	QTY (gm)	QTY (%)
MAIZE BROT MIX 50-B12560	500 gm	50%
REFINED WHEAT FLOUR	500 gm	50%
VEGETABLE OIL	30 gm	3%
WATER	580gm-600 gm	58%-60%
FRESH YEAST/DRY YEAST	30gm/12 gm	3%/1.20%

Cost Calculator

Method

Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for 4 minutes and then mix at fast speed for 6 minutes. Dough temperature should be between 24°C to 26°C. Bulk fermentation for 30 minutes. Scale the dough weight to 500 gm and shape as desired. Intermediate proofing is not required. Final proof for 40 minutes at 32°C under 75% relative humidity. Bake at 220°C under falling temp. of 200°C for approximately 45 minutes for a 500 gm piece of dough. Bake with lots of steam.