Source of proteins, fibers & phosphorus
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Our recipe
Flour T65 – 46.9%
Water – 33.1%
Dry fruits: Figs, Apricots, Hazlenuts – 9.1%
Premix 15% Muesli Fibres – 8.3%
Yeast – 1.6%
Salt – 1%
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Our process
Kneading (Kneader oblique axis)
- 5 minutes in first speed / 14 minutes in second speed
- Add the dry fruits 1 and a half minute before the end of the kneading process
- Temperature at the end of the kneading process: 23-25°C
Fermentation: 20 minutes
Sectioning: Loaves of 350g
Relaxation: 20 minutes
Shaping: Pave shape with diamond blade strokes
Faffing: 1h15 at 22-24°C
Baking: 26 minutes at 230°C
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List of ingredients
Wheat flour, Dry fruits (Figs, Apricots, Hazelnuts), Wheat bran, Rye flour, Oats flakes, Wheat germ, Yeast, Salt, Gluten, Antioxidant: E300 (Ascorbic acid).
Allergens: Gluten, Nuts
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