A delicious and nutritious bread mix made with pumpkin, linseed, and sunflower seeds, combined with wheat bran and oat flakes. It produces wholesome bread with extra bite, a coarse open texture, and rich flavour, making it ideal for hearty multiseed bakery products.
Clean and cool conditions 18 ± 2°C
365 days
Bag
Use : Hook
1. Pour all ingredients into mixing bowl.
2. Mix the dough at low speed for 3mins, then increase to fast speed for 6mins or until the dough is well developed.
3. Dough temperature should be between 26°C and 28°C.
4. Scale 225gm of the dough and mould into round.
5. Shapes and dip sunflower seeds. Put 2 dough into bread mold.
6. Prove the dough at 35°C with 80% humidity for approximately 100mins.
7. Bake at 210°C (top heat), 190°C (bottom heat).
8. Steam 1 time.
9. Bake for approximately 30 minutes.
Cara-cara
Guna : Hook
1. Masukkan semua bahan ke dalam mangkuk aduan.
2. Bancuh semua ramuan selama 3 minit kelajuan perlahan dan kemudian 6 minit pada kelajuan tinggi atau sehingga dih sebati.
3. Suhu doh 26°C and 28°C.
4. Skala doh 225 gm bentuk doh dalam bentuk bulat.
5. Celupkan doh dengan biji bunga matahari dan masukkan 2 keping doh ke dalam acuan roti.
6. Pukti doh pada suhu 35°C dengan 80% humidity kelembapan selama 50 minit.
7. Bakar suhu 210°C (atas), 190°C (bawah).
8. Stim 1 kali.
9. Bakar selama lebih kurang, 30 minit.
Wheat Flour, Seeds (Sunflower Seed, Linseed, Pumpkin Seed), Flour Protein, Oats, Rye, Wheat Bran, Dehydrated Sour Dough, Salt, Sugar, Malted Barley, Permitted Emulsifier (INS472(e)), Caramelised Sugar, Anti Caking Agent (INS170), Flour Treatment Agent (INS300), Enzyme
Use : Hook
1. Pour all ingredients into mixing bowl.
2. Mix the dough at low speed for 3mins, then increase to fast speed for 6mins or until the dough is well developed.
3. Dough temperature should be between 26°C and 28°C.
4. Scale 225gm of the dough and mould into round.
5. Shapes and dip sunflower seeds. Put 2 dough into bread mold.
6. Prove the dough at 35°C with 80% humidity for approximately 100mins.
7. Bake at 210°C (top heat), 190°C (bottom heat).
8. Steam 1 time.
9. Bake for approximately 30 minutes.
Cara-cara
Guna : Hook
1. Masukkan semua bahan ke dalam mangkuk aduan.
2. Bancuh semua ramuan selama 3 minit kelajuan perlahan dan kemudian 6 minit pada kelajuan tinggi atau sehingga dih sebati.
3. Suhu doh 26°C and 28°C.
4. Skala doh 225 gm bentuk doh dalam bentuk bulat.
5. Celupkan doh dengan biji bunga matahari dan masukkan 2 keping doh ke dalam acuan roti.
6. Pukti doh pada suhu 35°C dengan 80% humidity kelembapan selama 50 minit.
7. Bakar suhu 210°C (atas), 190°C (bawah).
8. Stim 1 kali.
9. Bakar selama lebih kurang, 30 minit.
Wheat Flour, Seeds (Sunflower Seed, Linseed, Pumpkin Seed), Flour Protein, Oats, Rye, Wheat Bran, Dehydrated Sour Dough, Salt, Sugar, Malted Barley, Permitted Emulsifier (INS472(e)), Caramelised Sugar, Anti Caking Agent (INS170), Flour Treatment Agent (INS300), Enzyme
