Multi Malt Mix, Bread Mix, 1kg

In stock
SKU
17-123900R1
Special Price ฿240.75 Regular Price ฿256.80
Quick Overview

Nutrient-rich and flavour-filled

Bread Mix 50%: Just mix 50% of Multi Malt Mix with 50% Wheat Flour, add Yeast and Water

Our Multi Malt Mix efficiently and quickly lets you create malt-infused nutritious multigrain breads and pastries

Long-lasting freshness and aromatic qualities make Multi Malt Mix ideal for both breads such as Multigrain Bread and Rolls, Croissants and Sandwiches as well as pastries such as Danish Pastry

Multigrain breads are the preferred choice when it comes to healthy bread options because they are a rich source of essential vitamins, fibre, minerals and energy. Formulated with three grains -- oat groats, linseed and sunflower seeds -- the Multi Malt Mix combines great taste with great health benefits

Multi Malt Mix is ideal for machine processing, high volume processing and cold dough methods and yields great tasting, crispy baked goods with a rich brown colour

Simply create a flour mixture made up of half Multi Malt Mix and half wheat flour, combine with yeast and water and you’re ready to bake your malt-based masterpiece

Long-lasting freshness and aromatic qualities make the Multi Malt Mix ideal for both breads such as Multigrain Bread and Rolls, Croissants and Sandwiches as well as pastries such as Danish Pastry

Multi Malt Mix is also suitable for baked good recipes using fillings such as cream, fruit, dried fruits, nuts and other savoury items

Multi Malt Mix - Bread

Preparation Time: 8 – 12 minutes

Proofing and Resting Time: 70 – 80 minutes

Baking Time: 35 – 40 minutes

Outcome: 1 Loaf

 

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

Ingredients

  • 125 g Multi Malt Mix
  • 125 g German Bread flour (Type 550)
  • 15 g Instant yeast
  • 180 ml Water, approx.

 

Method

1. Mix all 3 Ingredients for 4 minutes slow and 6 minutes fast, we recommend using cold water to keep the dough temperature at max. 27° C.

2. Once all Ingredients mixed, cover the bowl and start the bulk fermentation time for 25 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 some oats.

5. Allow the dough to final proof for 45 - 55 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 one 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 please decrease the temperature to 170°C and bake the loaves for 35 - 40 minutes.

 

More Information
FDA Number10-1-13151-1-0066
Weight (KG)1.000000
ManufacturerIREKS
OriginGermany
Flour TypeBread Flour
Flour GrainMultigrain
Dietary NeedsVegan, Vegetarian, Transfat Free, Nut Free
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