Ingredients

Group Ingredients
Ingredient
KG
Multiseed Full Mix
2.000
Yeast
0.050
Water
1.100
Total Weight: 3.150

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.

Product Used

Ingredients

Group Ingredients
Ingredient
KG
Multiseed Full Mix
2.000
Yeast
0.050
Water
1.100
Total Weight: 3.150

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