Ingredients
Wheat flour, malt flour (wheat, barley), wheat gluten, soy grits, oat flour, sunflower seeds,
linseeds, iodized salt, lactic acid E270, guar gum flour E412, Calcium stearoyl-2-lactylate
E482, Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids E472e,
Mono- and diglycerides of fatty acids E471, citric acid E330, sodium acetate E262, ascorbic
acid E300, enzymes (vegetable origin).
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Concentrate for dark malt bread and rolls
• Enriched with sunflower seeds, soy grits, sesame and linseed• Fine roasted malt gives this bread the characteristic flavour and typical dark brown colour
• Crisp bread type with good volume
• Very good fresh keeping qualities
• Dosage: 50 % on flour quantity
Recipe for Malt & Grain bread
| Recipe | |
| concentrate | 5.0kg |
| wheat flour | 5.0kg |
| fresh yeast | 0.30kg |
| or dry yeast | 0.15kg |
| water | 6.0l |
| total dough | 16.15kg |
Processing
· Dough temperature 28° C
· Mix 6 minutes at slow (spiral mixer)+ 6 minutes at fast speed
· Rest time: 30 minutes
· For 500 g loaves 580 g dough weight
· Mould dough pieces long, decorate with topping and set up on trays
· Before baking cut topside several times
· Proof time: 45 - 60 minutes
· Baking: at 230° C with steam - 30 min.
Packing: 25 kg per bag with PE liner
Store in a cool and dry place (18° C max)
Art. No 03 2 06 A