Source of proteins & Source of fibres
Our recipe
3 Wheat Rustic Bread Mix – 60.5%
Water – 37.5%-38.7%
Yeast – 0.6%
Salt – 0.2%
Our process
- Kneading :
- First mixing (speed 1) : 10 - 11 min
- Second mixing (speed 2) : 4 - 5 min
- Temperature of the dough: 23 - 24°C
- First fermentation: 30 - 60 min
- Weighing: dough of 350g - 850g / tight balls
- Second fermentation: 15 - 20 min
- Shaping: flatten the balls (diameter 25cm)
- Proofing: 1h - 1h30
- Cooking time: 25 min at 240°C
List of ingredients
Wheat flour, Water, Rye flour, Seeds (sunflower, flax, sesame), Devitalised rye leaven, Salt, Baker yeast, Dextrose, Soy grits, Wheat gluten, Roasted and malted wheat flour, Thickener: E466, Wheat fibres, Emulsifier: E472e, Roasted and malted barley flour, Acidifier: E330, Wheat malt, Antioxidant: E300.
Allergens: Wheat, Soya.
Associated products
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