Korn Pepp, Bread Mix, 1kg

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100%
In stock
SKU
17-126300R1
Special Price ฿235.40 Regular Price ฿256.80
Quick Overview

Enhance homemade multigrain breads with nutritious seeds and grains

Concentrate Mix 20%: Just replace 20% of wheat flour mixture with Corn Pepp Concentrate

Spice up homemade multigrain baked goods with the Corn Pepp Concentrate, which adds the health benefits of oilseeds and grains as well as delicious infusion of malt flavour

Yielding aromatic malt flavours, Corn Pepp Concentrate can be added to recipes for Malty Multigrain Breads, Multigrain Rolls, Multigrain Toast, Soft Rolls, Soft Baguettes, Soft Croissants, Swedish Crispbread, Bagels, Pita Bread and more

Rich in seeds and grains such as linseed, sunflower seeds, sesame, wheat bran and oat flakes, Corn Pepp Concentrate is packed with dietary fibre and protein to boost your multigrain masterpieces with the essential nutrients your body needs daily

Simply replace 20% of your wheat flour mixture with Corn Pepp Concentrate and follow your recipe of choice

Corn Pepp Concentrate is efficient, versatile, and can be added to various doughs after a short swelling time in different quantities

Corn Pepp Concentrate can be added to recipes for Malty Multigrain Breads, Multigrain Rolls, Multigrain Toast, Soft Rolls, Soft Baguettes, Soft Croissants, Swedish Crispbread, Bagels, Pita Bread and more

Korn Pepp – Bread

Preparation Time: 7 minutes

Proofing and Resting Time:70 minutes

Baking Time:40 minutes

Outcome:2 Loaves

 

Tools needed: Mixer including bowl, kitchen scale, baking tin and 3 ice cubes

 

Ingredients

  • 150 g Korn Pepp
  • 375 g Wheat flour (Type 550)
  • 12 g Format V2000
  • 15 g Ireks wheat sour
  • 10 g Instant yeast
  • 10 g Salt
  • 503 ml Water, approx.

 

Method

  1. Mix all Ingredients for 3 minutes slow and 4 minutes fast, we recommend using cold water to keep the dough temperature at max. 26° C - 27° C.
  2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for
    20 - 30 minutes.
  3. Mould the dough in your preferred shape, we recommend long and oval, and place onto a greased baking tray.
  4. Spray the dough tops of the dough pieces with water and dip into Korn Pepp.
  5. Allow the dough to final proof for 40 - 50 minutes, we recommend covering the baking tray with a plastic foil or cling film to keep the moisture in the dough. If you press your finger in the dough and it comes back halfway, it’s ready to bake.
  6. Score the tops of the dough pieces to stop the crust cracking. We recommend 3 long score along the middle.
  7. The oven should have a temperature of 230°C when you put the loaves in. We recommend placing 2 - 3 ice cubes on the bottom of the oven to receive a steaming effect for a nice crust.
  8. After approximately 5 minutes of baking decrease the temperature to 210°C and bake the loaves for 40 - 45 minutes.
More Information
FDA Number10-1-13151-1-0056
Weight (KG)1.000000
ManufacturerIREKS
OriginGermany
Flour TypeConcentrate
Flour GrainMultigrain
Usage %0-25%
Dietary NeedsVegan, Vegetarian, Transfat Free, Nut Free
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