WHOLE WHEAT BAGUETTE 30

CODE - B12500

SwissBake® Whole Wheat Baguette 30 is a convenient premix to prepare healthy whole-wheat French-style baguette with a crunchy crust and a soft crumb....Read More

Versatile blend for baking a variety of wholewheat French baguettes.
Fast and convenient production.
Bakes perfectly to give a golden-brown crust.

USAGE : Concentrate for whole wheat baguettes with natural sourdough

DOSAGE : 30%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
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Description

SwissBake® Whole Wheat Baguette 30 is a convenient premix to prepare healthy whole-wheat French-style baguette with a crunchy crust and a soft crumb. This premix has been enriched with special ingredients such as wheat sourdough powder, wheat bran, malted barley which provides your whole-wheat baguette with a darker crust and an unmistakable rustic aroma.

With its easy to use recipe and baking procedure, this SwissBake® Whole Wheat Baguette 30 premix proves to be an ideal solution for all the bakers and chefs who want to delight their customers with naturally healthy fiber-rich whole wheat baguettes.

Key Ingredients

Whole Wheat Flour, Roasted Wheat Bran, Dehydrated Wheat Sourdough, Malted Barley Flour

Recipe

INGREDIENTS	QTY (gm)	QTY(%)
WHOLE WHEAT BAGUETTE 30-B12500	300 gm	30%
REFINED WHEAT FLOUR	700 gm	70%
WATER	600 gm - 650 gm	60%-65%
FRESH YEAST/DRY YEAST	30 gm/12 gm	3%/1.20%

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Method

Place all the ingredients in a mixing bowl. Mix for approx. 4 min slow and 6 min fast. Dough temperature should be at 24°C to 26°C. Bulk fermentation for 15 min. Scale the weight to 300 gm round pieces.Second fermentation for 15 mins. Stretch the round pieces to make them little longer. Third fermentation for 15 mins. Stretch again and shape it as a long baguette shape. Final proofing for 40 min at 30°C under 75% relative humidity. Bake at 230°C falling to 200°C for approx. 25 mins for 300 gm piece of dough. Bake with lots of steam.