DARK MALTY 28
CODE - B12433A premium dark multigrain bread mix crafted with roasted malt, sourdough, and wholesome seeds for authentic, flavorful artisan breads. Designed for gourmet bakeries and professional bakers...Read More
- Roasty, authentic malty & sourdough tang
- Contains natural sunflower seeds, linseeds & oats
- Delivers excellent dough stability and volume
- Perfect for artisan & premium breads
USAGE : For dark multigrain bread with added malt and sourdough.
DOSAGE : 28 %
Available Pack Sizes :
20 KG PAPER BAG
Description
SwissBake® Dark Malty Bread Mix is a specialized multigrain bread premix formulated to deliver rich malty aroma, deep color, and authentic sourdough tang. Crafted with roasted malt and dehydrated sourdough powder, this premium blend supports consistent, streamlined production for artisan bakeries and gourmet bread recipes.
Infused with sunflower seeds, linseeds, soya grits, and oat flakes, the mix enhances the flavor, texture, and nutritional value of each bake. Developed by Swiss bakery technologists in collaboration with professional bakers, it provides reliable performance across a range of baking setups.
Perfect for artisan loaves, multigrain rolls, baguettes, and premium sandwich breads, this mix ensures optimal fermentation, volume, and an artisanal crumb structure, meeting the evolving demands of professional bakers in the bread baking industry."
It is a versatile product which can be used across various applications to prepare a wide range of multigrain breads such as loaves, rolls, baguettes and so on. This is not just your regular bread, it is naturally more of everything
مزيج فريد من نوعه من الشعير والعجين المخمر لتحضير مجموعة من الخبز الداكن متعدد الحبوب. ينتج هذا المزيج خبزا متعدد الحبوب أغمق بشكل طبيعي محملا ببذور عباد الشمس وبذور الكتان وفريك الصويا ورقائق الشوفان والمزيد. يضاف مسحوق العجين المخمر والشعير المحمص المكثف طعما حامضا. ونكهة الشعير للخبز ، مما يجعله واحدا من أكثر أنواع الخبز اللذيذة و "الخبز المثالي متعدد الحبوب" هناك. تم تطوير هذا المزيج من قبل فريقنا من تقنيي المخابز السويسرية بالتعاون مع محترفين
Key Ingredients
Sunflower Seeds, Rolled Oats, Malted Wheat Flour, Malt Extract
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| DARK MALTY 28-B12433 | 280 gm | 28% |
| REFINED WHEAT FLOUR | 720 gm | 72% |
| SALT | 20 gm | 2% |
| WATER | 550 - 600 gm | 55 - 60% |
| ENZY 300 + BREAD IMPROVER-I12800 | 3 gm | 0.30% |
| DRY YEAST | 15 gm | 1.50% |
Cost Calculator
Method
Put all the ingredients in a mixing bowl. Use a spiral mixer to mix at a slow speed for 3 minutes and then mix at a high speed for about 6 to 7 minutes. Dough temperature should be between 24°C - 26°C. Bulk ferment for 60 minutes. Scale the dough weight to 450-500 gm. Intermediate proof is not
required. Final proof for 40 to 45 minutes at 32°C under 75% relative humidity. Then, bake at 230°C under a falling temperature of 200°C for approx. 30 - 40 minutes for 400 gm to 500 gm worth of dough. Bake with lots of steam.
required. Final proof for 40 to 45 minutes at 32°C under 75% relative humidity. Then, bake at 230°C under a falling temperature of 200°C for approx. 30 - 40 minutes for 400 gm to 500 gm worth of dough. Bake with lots of steam.
