CODE - B12410
Malto Dark 50 is a multigrain mix for the preparation of dark multigrain bread. It contains the blend of seeds like sunflower seeds, linseed, corn, sesame seeds,...Read More
- High in nutrition and fibre content.
- Includes natural malt for rustic taste.
- No artificial colors or flavour
USAGE : Mix for malty dark multigrain bread. Convenient multi-mix for dark & malted breads with a blend of multigrain & plant seeds
DOSAGE : 50%
Available Pack Sizes :
5 KG BAG
Description
Malto Dark 50 is a multigrain mix for the preparation of dark multigrain bread. It contains the blend of seeds like sunflower seeds, linseed, corn, sesame seeds, oats and rye along with malted barley. Using this mix you can bake a variety of perfect malty multigrain breads.
Key Ingredients
Whole Wheat flour, Sunflower seeds, Linseed, Malted barley flour, Rye flour, Rye sourdough powder, Maize grits, Wheat bran, Soya flakes, Wheat flakes, Sesame seeds, Oat flakes.
Recipe
| INGREDIETNS | QTY (gm) | QTY (%) |
| MALTO EXTRA DARK 50 -B12410 | 500 gm | 50% |
| REFINED WHEAT FLOUR | 500 gm | 50% |
| WATER | 550 gm-600 gm | 56%-60% |
| FRESH YEAST/DRY YEAST | 30 gm/12 gm | 3%/1.20% |
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Method
Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for 4 minutes and then mix at a fast speed for 6 minutes. Dough temperature should be between 24°C to 26°C. Bulk fermentation for 30 minutes. Scale the dough weight to 500 gm & shape as desired. Intermediate proofing is not required. Final proof for 50 to 60 minutes at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 200°C for approximately 30 to 40 minutes. Bake with lots of steam.
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