Source in proteins, phosphorus, magnesium and omega 3 & Rich in fibres
Our recipe
Omega 3 & Fibres Bread Flour – 58.1%
Water – 38.4%
Yeast – 3.5%
Our process
- Kneading :
- First mixing (speed 1) : 3-4 min (oblique or spiral)
- Second mixing (speed 2) : 8-10 min (oblique or spiral)
- Temperature of the dough: 23-25°C
- First fermentation: 45-60 min (with a fold at 30 min)
- Weighing: 330-350g dough pieces
- Second fermentation: 15-20 min
- Shaping: Batard / Put into aluminium moulds
- Proofing: 1h15
List of ingredients
Wheat flour, Water, Rye flour, Oat bran, Flax seeds and flour, Wheat gluten, Sunflower, Malted wheat flakes, Salt, Baker's yeast, Roasted and malted barley flour, Sugar, Antioxidant: E300 and Rosemary extract.
Allergens: Gluten
Associated products
Other recipes that may interest you
Pizza dough with chickpea, red lentil and hemp
High in fibres, source of proteins, phosphorus and iron
Hyperprotein Seeds Bread
Rich in proteins, fibres, omega 3, phosphorus, magnesium, manganese & copper
