CHIA MAJA BROT MIX
CODE - B12610A convenient mix for preparing specialty baked products enriched with the goodness of chia seeds. This mix has been formulated with carefully selected ingredients like chia seeds...Read More
- Nutritious and healthy.
- High fermentation stability.
- Aromatic-spicy taste
USAGE : Mix for the production of specialty baked goods with chia (Salvia hispanica) seeds
DOSAGE : 100%
Available Pack Sizes :
10 KG PAPER BAG
Description
A convenient mix for preparing specialty baked products enriched with the goodness of chia seeds. This mix has been formulated with carefully selected ingredients like chia seeds, dehydrated rye sour dough and roasted malted barley to impart the perfect taste, flavour and rustic aroma to the chia bread. Using this mix you can prepare a wide range of baked products by simply altering upto 25% of the amount of flour in your recipe. SwissBake® Chia Majha bread mix does not contain any salt thereby making it versatile for baking breads, buns and rolls. Chia seeds are enriched with nutrients such as dietary fiber, protein and most importantly Omega 3 fatty acids that help in maintaining the cholesterol levels of blood thereby making chia bread an extremely healthy bread for everyday consumption. SwissBake® Chia Majha Bread mix is a great choice for chefs and bakers who are seeking to create unique & healthy bread variants for their customers. SwissBake® Chia Majha Bread mix is ideally suited for premium bakeries and star hotels looking to offer healthy bread choices to their consumers.
Key Ingredients
Chia seeds, Oat Flour, Barley Flour, Dehydrated Rye Sourdough, Roasted Barley malt.
Recipe
| INGREDIENTS | QTY (gm) | QTY (%) |
| CHIA MAJA BROT-B12610 | 1000 gm | 100% |
| WATER | 600 gm - 650 gm | 60%-65% |
| SALT | 20 gm | 2% |
| FRESH YEAST/DRY YEAST | 35 gm/15 gm | 3.5%/1.50% |
Addition of wheat gluten / Improver ENZY X-2D is optional.
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Method
Place all the ingredients in the mixing bowl. Use a spiral mixer, mix at slow speed for 2 minutes and then mix at a fast speed for 6 minutes. Dough temperature should be below 27°C to 28°C. Bulk fermentation for 60 minutes approximately. Again mix for 4 to 6 minutes at medium speed. Intermediate proofing for 20 minutes. Scale the dough weight to 450 gm in a mould. Final proof for 40 to 50 minutes at 32°C and 75% relative humidity. Bake at 230°C for approximately 40 minutes. Bake with lots of steam
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