Source of proteins and fibres
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Our recipe
With a 100% mix:
- Mix 100% for Red Lentil, Chickpea & Quinoa Sandwich Bread – 61.2%
- Yeast – 3.1%
- Water – 30.6%
- Butter – 5.2%
With a 35% premix:
- Premix 35% for Red Lentil, Chickpea & Quinoa Sandwich Bread – 19.3%
- T65 flour – 35.9%
- Sugar – 2.8%
- Milk powder – 2.2%
- Salt – 1.1%
- Yeast – 2.8%
- Water – 30.4%
- Butter – 5.5%
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Our process
Kneading (oblique):
- 5 min in 1st speed / 14 min in 2nd speed
- T° at the end of the kneading process: 24-25°C
Sectioning: 400g loaves
Shaping: ball
Relaxation: 30 min
Shaping: in the form of a well-degassed batard
Faffing: 90 min at 24-25°C
Baking: 30 min at 220°C falling heat
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List of ingredients
Wheat flour, Water, Butter, Red lentil flour, Chickpea flour, Quinoa flour, Sugar, Gluten, Yeast, Milk powder, Salt, Concentrated acerola juice.
Allergens: Gluten, Dairy.
