MULTSKORN BROT MIX 20

CODE - B12390

SwissBake® Multskorn Brot 20 is a professional-grade sourdough multigrain bread mix, enriched with a blend of 11 grains, seeds & sourdough powder – a must-have for commercial & artisan bakeries...Read More

11-Seed & Grain Blend – Nutrient-dense formulation for wholesome breads.
Infused with Sourdough – Enhances aromas, adds dept of flavour.
Crispy Crust & Soft Crumb – Artisan-style, well-balanced bread.
Versatile & Easy to Use – Suitable for breads, rolls, baguettes & more.

USAGE : A bread premix with 11 ingredients! A salt-free premix for versatile bread creations formulated with a blend of 11 cereals, grains & sourdough ferment

DOSAGE : 10% - 30%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Multskorn Brot 20 is a highly concentrated multigrain sourdough bread premix, ideal for crafting artisan-quality breads, rolls, buns and baguettes. Formulated with a blend of 11 seeds, flakes, and grains, this mix ensures a rich, wholesome texture with a mild malty taste and a rustic sourdough aroma.

Perfect for professional bakers, industrial, artisan and commercial bakeries, our specialized bread mix enables the creation of crusty, nutrient-rich multigrain loaves with consistent rise, volume, crumb texture and baking performance. The added natural sourdough ferment enhances the depth of flavour, making it a reliable bread mix for gourmet and artisanal bread recipes.

Key Ingredients

Seeds (55%) : Soya Grits, Sunflower, Melon, Linseeds, Millet, Crushed Corn, Sesame Seeds, Grain / Flakes, (15%) : Oat Flakes, Soya Flakes, Wheat Flakes. Wheat Flour, Roasted Barley Malt, Dehydrated Rye Sour Dough, Dehydrated Wheat Sour dough.

Recipe

INGREDIENTS	QTY (gm)	QTY (%)
MULTSKORN BROT 20-B12390	200 gm	20%
REFINED WHEAT FLOUR	800 gm	80%
WATER	580g-600 gm	58%-60%
SALT	15 gm	1.50%
ENZY X 2D	20 gm	2%
FRESH YEAST/DRY YEAST	30gm/12 gm	3%/1.20%

Cost Calculator

Method

Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at a slow speed for 4 minutes, and then mix at a fast speed for 6 minutes. The dough temperature should be between 24°C to 26°C. Bulk fermentation for 30 minutes. Scale the dough weight to 500 gm. Intermediate proofing is not required. Final proof for 40 minutes at 30°C under 75% relative humidity. Bake at 230°C under a falling temp, of 200°C for approximately 30 to 40 minutes for a 500 gm piece of dough. Bake with lots of steam.