CODE - B13321
This high fibre bread premix with malt flour bakes one of the healthiest brown breads in the market. Its soft texture and malty taste...Read More
- High in fibre content and good for health.
- Imparts good volume and softness to the bread
- Makes healthy and tasty authentic brown bread
USAGE : Hi-Fibre whole wheat Bread with Malt Flour
DOSAGE : 20%
Available Pack Sizes :
5 KG BAG
Description
SwissBake® High Fibre Brown Bread premix is an economical premix for preparing natural malt-based brown bread. The premix is enriched with a high proportion of fibre content making it good for health. This premix has been formulated by adding selected natural ingredients such as malt which helps to enhance the bread softness, provides an open texture, and also gives a unique sour aroma to the bread. This versatile premix enables the professional chef & bakers to conveniently prepare a range of natural brown bread such as loaves, buns & rolls. It is an ideal cost-effective solution for bakeries and manufacturers of brown breads.
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% |
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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.
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