GLUTEN FREE MULTSKORN

CODE - G12940

SwissBake® Gluten-Free Musltskorn Brot is a versatile and complete gluten free bread premix enriched with multigrain flours & seeds. Designed for professional baking of gluten free breads recipes in c...Read More

Just add water, yeast & oil
100% gluten-free multigrain formula
Soft crumb, excellent baking stability
Suitable for gluten free loaves, rolls & more

USAGE : A gluten-free multigrain bread mix. A multigrain & multi-seed bread mix with a gluten-free formulation

DOSAGE : 100%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Gluten Free Multskorn Brot is a premium gluten free multigrain bread mix formulated specifically for professional bakers, commercial kitchens, and health-conscious bakery brands. This clean-label mix combines naturally gluten-free bread ingredients including whole grain flours, starches, and seeds to create nutritious breads with a soft crumb, hearty crust, and balanced multigrain flavor.

Unlike many gluten-free mixes that produce dense or dry loaves, this formula delivers excellent volume, elasticity, and moisture retention—mimicking traditional bread textures while meeting dietary restrictions. It’s ideal for producing sandwich loaves, rolls, or rustic gluten free multigrain breads recipes with consistent quality across industrial or artisan setups.

SwissBake® Gluten Free Multskorn Brot simplifies gluten-free baking without compromising on taste, performance, or nutritional appeal, making it an excellent choice for cafes, restaurants, and bakery brands targeting gluten-intolerant and health-conscious consumers.

Key Ingredients

Rice flour, Maize, Potato flour, Sesame seeds, Sunflower seeds, Linseeds, Extruded maize, Vitamin C, Enzymes

Recipe

INGREDIENTS	QTY (gm)	QTY (%)
GLUTEN FREE MULTSKORN-G12940	1000 gm	100%
WATER	850 gm	85%
FRESH YEAST / DRY YEAST	30 gm / 12 gm	3% / 1.2%

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Method

Place all the ingredients in a mixing bowl. Use a planetary mixer with the paddle attachment and mix at slow speed for approx. 2 minutes. Dough temperature should be between 32°C to 34°C. Bulk fermentation for 60 minutes. Again mix at medium speed for 2 minutes. Scale the dough weight to 800 gm & mould it in a bread tin. 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 50 minutes for 800 gm dough. Bake with lots of steam.