BAKERY
IRCA
BAKERY
VITASAN BREAD
Discover recipes with this productBread mix made from whole-wheat flour, oat, rye, barley, sunflower seeds, linseed, pumpkin and soy germ. End products made with VITASAN BREAD are rich in fiber, proteins, unsaturated fats and vitamin E (36% NRVs), as well as marked by deep brown colour, soft chewy inside and crunchy crusty outside.
No applications provided for this product.
Description
complete preparation for multigrain and multiseed bread with a high content of fiber and vitamin E (36% NRV). VITASAN BREAD is rich in unsaturated fats and a source of protein.
Denomination
semi-finished product for the production of whole wheat bread with cereals (oats, rye, barley) and seeds (sunflower, flax and pumpkin).
Directions for use
VITASAN BREAD g 1000
water g 550-600
yeast (fresh) g 30 g
DOUGH TEMPERATURE: 26-28°C
RESTING TIME: 15 minutes at 22-24°C
PROOFING: 50/60 minutes at 28-30°C with relative humidity of 70-80%
BAKING: 20-25 minutes at 220-230°C for sizes of 70 grams
40-50 minutes at 220-230°C for sizes of 500 grams
Allergens
frumento integrale, avena, segale, orzo
germe di soia
Cross-contaminations
Milk
Mustard
Sesame
Lupin
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