DARK MALTY 28
CODE - B12433SwissBake® Dark Malty Bread Mix is a premix for preparing dark multigrain bread with added malt and sourdough....Read More
- Rich in fibre & high nutritional content.
- Made with 6 carefully selected seeds and cereals.
- Roasted malt imparts a natural dark colour and malty taste.
- Contains natural sourdough for an excellent flavour profile.
USAGE : For dark multigrain bread with added malt and sourdough.
DOSAGE : 28 %
Available Pack Sizes :
5 KG BAG
Description
A one-of-a-kind malt and sourdough-based blend for preparing a range of dark multigrain breads. This mix yields naturally darker multigrain bread loaded with sunflower seeds, linseeds, soya grits, oat flakes & more. Added sourdough powder & intense roasted malt impart a sour taste and malty flavor to the bread, making it one of the most delectable and “PERFECT MULTIGRAIN BREAD” out there. This mix has been developed by our team of Swiss bakery technologists in collaboration with professional bakers to ensure consistent results every time you bake without compromising on texture or taste.
It is a versatile product that can be used across various applications to prepare a wide range of multigrain breads such as loaves, rolls, baguettes and so on. This is not just your regular bread, it is naturally more of everything.
Key Ingredients
Sunflower Seeds, linseeds, Soya grids, Malt Extract, Wheat Malt Flour, Rolled Oats, Dehydrated Rye Sourdough, Wheat Bran, Corn
Recipe
|
Ingredients |
Quantity (gm) |
Quantity (%) |
| DARK MALTY 28-B12433 | 280 gm | 28.00% |
| WHEAT FLOUR | 720 gm | 72% |
| SALT | 20 gm | 2% |
| WATER (COLD) | 550 gm - 600 gm | 55.00% - 60.00% |
| ENZY 300 + BREAD IMPROVER-I12800 | 3 gm | 0.30% |
| DRY YEAST / FRESH YEAST | 15 gm / 40 gm | 1.50% |
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Method
Put all the ingredients in a mixing bowl. Use a spiral mixer to mix at a slow speed for 3 minutes and then mix at a high speed for about 6 to 7 minutes. The dough temperature should be between 24°C - 26°C. Bulk ferment for 60 minutes. Scale the dough weight to 450-500 gm. Intermediate proof is not
required. Final proof for 40 to 45 minutes at 32°C under 75% relative humidity. Then, bake at 230°C under a falling temperature of 200°C for approx. 30 - 40 minutes for 400 gm to 500 gm worth of dough. Bake with lots of steam.
required. Final proof for 40 to 45 minutes at 32°C under 75% relative humidity. Then, bake at 230°C under a falling temperature of 200°C for approx. 30 - 40 minutes for 400 gm to 500 gm worth of dough. Bake with lots of steam.
