Source of proteins and fibers
1
Our recipe
- Easy Mix 50% Legumes Breadstick – 30.9%
- Wheat flour – 30.9%
- Water – 27.8%
- Sunflower oil – 9.2%
- Yeast – 1.2%
2
Our process
- Kneading (mixer) / Base temperature 60°C:
4 min in 1st gear / 5 min in 2nd gear
End of kneading temperature: 25°C ±1
- Fermentation: 30 min
- Fold: single turn, rectangle shape
- Relaxation: 30 min
- Shapping: in breadstick
- Faffing: 45 min at 20°C ±2
- Baking: 18 min at 200°C
3
List of ingredients
Wheat flour, Legumes flours (Chickpea, Red lentil), Sunflower oil, Quinoa flour, Yeast, Devitalized wheat germ sourdough, Salt, Acerola juice.
Allergens: Gluten
4
Associated products
Other recipes that may interest you
Hybrid pork sausages with provencal herbs & soy
Rich in proteins and source of fibres, you can use PROVETEX XS or XL according…