Ingredients

Group Ingredients
Ingredient
KG
Multiseed Concentrate 50%
9.000
White Bread Flour
2.000
Yeast
0.100
Water
2.200
Total Weight: 13.300

Method

Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Scale and mould as required. Final proof ±40 minutes. Bake at ±230°C with steam at start of baking.

Ingredients

Group Ingredients
Ingredient
KG
Multiseed Concentrate 50%
9.000
White Bread Flour
2.000
Yeast
0.100
Water
2.200
Total Weight: 13.300

Method

Place all ingredients into the mixing bowl. Mixing time depends on type of mixer used. Dough temperature 28°C - 30°C. Scale and mould as required. Final proof ±40 minutes. Bake at ±230°C with steam at start of baking.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery