Brown Bread Concentrate, Bread Mix, 1kg

In stock
SKU
17-117509R1
Special Price ฿192.60 Regular Price ฿197.95
Quick Overview

Product for bread and rolls with slightly malty taste and appetizing brown color

Suitable for: brown bread, wholemeal wheat-style baked goods such as toast, croissants, baguettes, Danish pastry, soft or crispy rolls, fruit bread, grissini sticks, muesli muffins, tray cakes and more.Usage :10%

Product for bread and rolls containing fine milled wheat bran with a pleasant, slightly malty taste

Contains amongst others: Wheat bran, dextrose, whey powder, wheat malt flour, roasted wheat malt flour

Suitable For: brown bread, wholemeal wheat-style baked goods such as toast, croissants, baguettes, Danish pastry, soft or crispy rolls, fruit bread, grissini sticks, muesli muffins, tray cakes and more.

 Brown_Bread_Concentrate

 Brown_Bread_Concentrate

 Brown_Bread_Concentrate

 Brown_Bread_Concentrate

Brown Bread Concentrate - Brown Bread

Preparation Time: 12 – 14 minutes

Proofing and Resting Time: 70 – 80 minutes

Baking Time: 30 – 35 minutes

Outcome: 2 Loaves

Tools needed: Mixer including bowl, Kitchen scale, baking tray and 3 ice cubes

Ingredients

  • 50 g Brown Bread Concentrate
  • 450 g Wheat flour (Type 550)
  • 10 g Salt
  • 11 g Instant yeast
  • 350 ml Water, approx.

Method

  1. Mix all Ingredients for 3 minutes slow and 7 minutes fast and we recommend using cold water to keep the dough temperature at max. 27° C. This dough should feel softer than others.
  2. Once mixed, cover and start the bulk fermentation time for 15-20 minutes.
  3. Scale the dough into 400g pieces. Cover and start the intermediate proof time for 10 minutes.
  4. Mould the dough in your preferred shape, we recommend long and oval, Dust the tope with Brown Bread Concentrate and put it onto a greased baking tray.
  5. Allow the dough to final proof for 50 - 60 minutes, we recommend covering the baking tray with plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes halfway back.
  6. Score the tops of the dough pieces to stop the crust cracking. We recommend one long score along the middle.
  7. The oven should have a temperature of 190 ° C when you put the bread in. We recommend putting 2-3 ice cubes on the bottom of the oven to get a steaming effect for a nice crust.
  8. After approximately 5 minutes of baking decrease the temperature to 160° C and bake the loaves for 30 – 35 minutes.
More Information
FDA Number 10-1-13151-1-0064
Weight (KG) 1.000000
Manufacturer IREKS
Origin Germany
Flour Type Concentrate
Usage % 0-25%
Dietary Needs Vegetarian, Transfat Free, Nut Free
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