SELECT SIX GRAIN

CODE - B13365

SwissBake® Select Six Grain mix is a unique premix for the preparation of healthy multigrain bread enriched with cereals and seeds...Read More

Healthy multigrain bread rich in grains and seeds.
Contains 6 different types of cereals.
Easy to bake with consistent baking results

USAGE : Special, healthy & unique bread mix. A special & healthy bread mix with carefully selected blend of 6 cereals, millet and seeds

DOSAGE : 33%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Select Six Grain mix is a unique premix for the preparation of healthy multigrain bread enriched with cereals and seeds. This special premix is formulated by combining 6 different kinds of cereal that include wheat, oat, barley, rye, millet and corn along with linseeds and sesame seeds to make this a perfectly healthy multigrain bread. Natural sourdough has been added to give a rustic aroma & artisan texture to the bread.

SwissBake® Select Six grain is the recommended solution for chefs and bakers who are looking for baking healthy multi-cereals/multi-grain breads for their customers. This premix is best suited for premium bakeries and star hotels where there is a high demand for healthy multigrain breads.

Key Ingredients

Coarse ground oats, coarse ground barley, coarse ground wheat , sesame seeds, millet, rye flour, corn semolina, linseeds, coarse ground rye, salt, rye sour dough, malted rye flour, malted barley extract, wheat flour, wheat gluten, malted wheat flour, spices, flour improver, E300 and enzymes

Recipe

Ingredients	Quantity (gm)	Quantity (%)
SELECT SIX GRAIN-B13365	330 gm	33%
REFINED WHEAT FLOUR	670 gm	67%
WATER	550 gm	55.00%
FRESH YEAST/DRY YEAST	25 gm/10 gm	2.5%/1%

Cost Calculator

Method

Place all the ingredients in the mixing bowl. Mix on a slow speed for 4 min and on high speed for 6 min. Dough temperature should be kept between 24°C- 26°C. Bulk fermentation for 30 min. Scale the weight to 450 gm to 500 gm dough. Final proof for 30 - 40 min on 32°C under 75% relative humidity. Bake temperature at 230°C under falling 210°C for approx. 35 min to 40 min. Bake with lots of steam.