3 SEED BROT MIX
CODE - B13360SwissBake® 3 Seed Bread Mix is a concentrated multigrain bread premix, formulated to create wholesome, nutrient-rich bread with a malted, spiced flavour profile. Designed for loaf breads and rolls, th...Read More
- Nutrient-Rich Seed Blend – Sesame, linseeds & lupin flour
- Malted & Spiced Flavour – A deep, complex taste profile
- Rustic Texture & Balanced Seeds – Perfect crunch & softness
USAGE : Concentrated mix for making 3 seeded bread and rolls
DOSAGE : 25%
Available Pack Sizes :
5 KG BAG
Description
SwissBake® 3 Seed Bread Mix is a concentrated multigrain bread premix, formulated to create wholesome, nutrient-rich bread with a malted, spiced flavour profile. Designed for loaf breads and rolls, this bread mix delivers a rustic taste and a perfectly textured crumb with seeds.
Crafted with sesame seeds, linseeds, and lupin flour, along with coarse-ground wheat, rye flour, malted rye flour, and malted wheat flour, this mix is naturally rich in micronutrients. The addition of select spices enhances the flavor complexity, making it a preferred choice for professional bakers, artisan / gourmet bakeries, and health-conscious consumers.
Crafted with sesame seeds, linseeds, and lupin flour, along with coarse-ground wheat, rye flour, malted rye flour, and malted wheat flour, this mix is naturally rich in micronutrients. The addition of select spices enhances the flavor complexity, making it a preferred choice for professional bakers, artisan / gourmet bakeries, and health-conscious consumers.
Key Ingredients
Sesame seeds, Linseeds, Lupin flour, Coarse ground wheat, Rye flour, Malted rye flour, malted wheat flour, Spices
Recipe
| INGREDIENTS | QTY(gm) | QTY(%) |
| 3 SEED BROT MIX-B13360 | 250 gm | 25% |
| REFINED WHEAT FLOUR | 750 gm | 75% |
| WATER | 550 gm | 55.00% |
| FRESH YEAST/DRY YEAST | 30 gm/12 gm | 3%/1.2% |
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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 30 min. Scale the weight to 500 gm. Final proof for 30 min to 40 min at 32°C under 75% realtive humidity. Bake at 230°C falling to 210°C for approx. 30 min to 40 min for 400 gm piece of dough. Bake with lots of steam.
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