MULTIGRAIN BREAD MIX

CODE - B13320

SwissBake® Multigrain Bread premix is a concentrated mixture of various seeds and grain that can be used to bake a range of multigrain breads, rolls and buns....Read More

High concentration of seeds & cereal
Imparts good volume & softness
Contains natural sourdough & malt

USAGE : 7 multigrain & seed mix for breads. A blend of 7 grains & seed mix for an economical & versatile production of healthy breads, buns & rolls

DOSAGE : 15%

Available Pack Sizes :

5 KG BAG

5 KG BAG
1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Multigrain Bread premix is a concentrated mixture of various seeds and grains and can be used to bake a range of multigrain breads, rolls and buns. This premix includes blend of ingredients such as sunflower seeds, linseeds and different types of healthy grains like wheat, oat, corn and barley which allow you to bake naturally healthy multigrain breads. This multigrain bread premix is also enriched with natural sourdough powder to give your multigrain breads a rustic aroma and taste profile without any artificial ingredients. With its easy to use recipe and baking procedure, the SwissBake® Multigrain Bread Premix proves to be an ideal economical solution for all the industrial and commercial bakers around the world who want to delight their customers with naturally healthy multigrain breads.

Key Ingredients

Wheat flour, wheat bran, Linseeds, Sunflower seeds, Oat flakes, Corn grits, Mated Barley, Sourdough Powder

Recipe

INGREDIENTS	QTY (gm)	QTY(%)
MULTIGRAIN BREAD MIX -B13320	150 gm	15%
REFINED WHEAT FLOUR	850 gm	85%
WATER	600 gm	60%
VEGETABLE OIL(OPTIONAL)	25 gm	2.50%
SUGAR(OPTIONAL)	35 gm	3.50%
FRESH YEASY/DRY YEAST	30 gm/10 gm	3%/1%

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Method

Place all the ingredients in a mixing bowl. Using a spiral mixer, mix on slow speed for 2 minutes and then mix on a fast speed for 8-10 minutes. Dough temperature should be at 24°C - 26°C. Bulk ferment for 30 minutes. Scale the dough weight to 500 gm. Intermediate proof is not required. Final proof for 40 minutes at 32°C under 75% relative humidity. Bake at 230°C under a falling temperature of 200°C for approx. 30 - 40 minutes for 400 gm to 500 gm piece of dough. Bake with lots of steam.