HIGH FIBRE BROWN BREAD MIX

CODE - B13321

SwissBake® High Fibre Brown Bread Premix is an economical and versatile solution for preparing natural malt-based brown bread loaves & buns with high fiber content. Specially formulated for profession...Read More

Natural Bread Ingredients – free of any artificial browning agents or colouring.
Malt-Enriched Softness – Imparts natural brown colour & malty aroma.
Versatile Applications – Ideal for brown bread loaves, buns and rolls.
Cost-Effective Solution – Designed for bakeries and large-scale production.

USAGE : Hi-Fibre whole wheat Bread with Malt Flour

DOSAGE : 20%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® High Fibre Brown Bread Premix is an economical and versatile solution for preparing natural malt-based brown bread with high fiber content. Specially formulated for professional bakers and industrial bakeries, our bread premix is enriched with special bread ingredients such as wholewheat flour & natural malt to enhance softness, open texture, and impart a unique malty aroma. This cost-effective premix allows effortless preparation of various brown bread formats, including loaves, buns, and rolls while ensuring consistent quality and improved nutritional value.

Key Ingredients

Wheat Flour, Salt, Vital Wheat Gluten, Barley Malt

Recipe

Ingredients	Quantity (gm)	Quantity (%)
HIGH FIBRE BROWN BREAD MIX-B13321	200 gm	20%
REFINED WHEAT FLOUR	800 gm	80%
WATER	580 gm- 600 gm	60%
FRESH / DRY YEAST	30 gm / 10 gm	3% - 1%
OIL / SHORTENINGS ( OPTIONAL )	10 gm	1%
SUGAR ( OPTIONAL )	25 gm	2.50%

Cost Calculator

Method

Place all the ingredients in a mixing bowl. Use a spiral mixer, mix on a slow speed for 4 mins and then mix on a fast speed for 5 mins. Dough temp should be at 24ºC to 26ºC. bulk fermentation for 30 minutes. Scale the dough weight to 500 gm. Intermediate proof not required. Final proof for 40 minutes at 32ºC under 75% relative humidity. Bake at 230ºC under falling temp. of 200ºC for approx. 45 minutes for 400 gm to 500 gm piece of dough. Bake with lots of steam.