Overview
It is a delicious and nutritious food. It comprises pumpkin, linseed and sunflower seeds,
combined with wheat bran and oat flakes to make a tasty bread with extra bite despite its
coarse and open texture.
Bakels Country Oven Multiseed Bread Mix
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
365 days
Type
Bag
Allergens
Wheat, Wheat Products, Rye, Rye Products, Barley, Barley Products
Ingredients
Group A
Ingredient
KG
BAKELS COUNTRY OVEN MULTISEED BREAD MIX
1.000
Flour
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.050
Total Weight: 3.070
Method
1. Place all ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 2 minutes, then increase to a fast speed for 11 minutes or until the dough is fully developed. The dough temperature should be between 26°C and 28°C.
3. Divide the dough into 225g and round it.
4. Brush the dough with water and dip it in sunflower seeds. Place 2 rounded dough at the bottom of the baking pan.
5. Proof the dough for 40 - 50 minutes or until fully proofed at a temperature of 35°C and humidity of 80%.
6. Preheat the oven to 220°C (top) and 200°C (bottom).
7. Inject steam and bake the dough for approximately 38 minutes or until fully baked.
Usage
100% on total flour
Nutritional Information
Type
Value
Energy (kJ)
1,660.00
Energy (Kcal)
397.00
Protein (g)
18.80
Fat (g)
19.20
Fat (of which saturates)(g)
1.70
Carbohydrate (g)
44.30
Carbohydrate (of which sugars)(g)
3.50
Fibre (g)
3.30
Sodium (g)
1,270.00
Ingredients
Wheat Flour, Sunflower Seeds, Linseeds, Flour Protein, Pumpkin Seeds, Oats, Rye, Wholemeal Bran, Dehydrated Sour Dough, Salt, Sugar, Permitted Colouring (E150(d)), Permitted Emulsifier (E472 (E)), Mineral Salt (E170), Flour Improver (E300), Enzyme
Packaging
Code
Size
Type
Palletisation
3993
15 KG
Bag
Ingredients
Group A
Ingredient
KG
BAKELS COUNTRY OVEN MULTISEED BREAD MIX
1.000
Flour
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.020
Water
1.050
Total Weight: 3.070
Method
1. Place all ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 2 minutes, then increase to a fast speed for 11 minutes or until the dough is fully developed. The dough temperature should be between 26°C and 28°C.
3. Divide the dough into 225g and round it.
4. Brush the dough with water and dip it in sunflower seeds. Place 2 rounded dough at the bottom of the baking pan.
5. Proof the dough for 40 - 50 minutes or until fully proofed at a temperature of 35°C and humidity of 80%.
6. Preheat the oven to 220°C (top) and 200°C (bottom).
7. Inject steam and bake the dough for approximately 38 minutes or until fully baked.
Usage
100% on total flour
Nutritional Information
Type
Value
Energy (kJ)
1,660.00
Energy (Kcal)
397.00
Protein (g)
18.80
Fat (g)
19.20
Fat (of which saturates)(g)
1.70
Carbohydrate (g)
44.30
Carbohydrate (of which sugars)(g)
3.50
Fibre (g)
3.30
Sodium (g)
1,270.00
Ingredients
Wheat Flour, Sunflower Seeds, Linseeds, Flour Protein, Pumpkin Seeds, Oats, Rye, Wholemeal Bran, Dehydrated Sour Dough, Salt, Sugar, Permitted Colouring (E150(d)), Permitted Emulsifier (E472 (E)), Mineral Salt (E170), Flour Improver (E300), Enzyme
Packaging
Code
Size
Type
Palletisation
3993
15 KG
Bag
