Source of proteins & phosphorus / Rich in fibers
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Our recipe
Flour T65 – 47.7
Water – 37.5%
Premix 30% Country-style Chestnut – 11.9%
Yeast – 1.8%
Salt – 1.1%
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Our process
Kneading (kneader oblique axis)
- 5 minutes in first speed / 11 minutes in second speed
- Temperature at the end of the kneading process: 23-25°C
Fermentation: 20 minutes
Shaping: laminated ball with chia & sunflower topping
Relaxation: 20 minutes
Preparation: 1h15 at 24-25°C
Baking: 26 minutes at 230°C
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List of ingredients
Wheat flour, Wheat bran, Chestnut chips, Wheat germ, Devitalised rye sourdough, Rye flour, Yeast, Salt, Gluten, Malted & roasted barley flour, Antioxidant: E300 (ascorbic acid).
Allergens: Wheat
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