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Vollkorn Bread

Bakery - With Seeds

Prepared semicomplete for the preparation of malted breads of intermediate coloration supplemented with soy, sunflower and flax seeds.

Formatos disponibles

Available formats: 25Kg bag

Formula and elaboration process:

Suggested formula:

Ingredients Quantity
Catesmix Vollkorn  5 Kg
Flour bread 5 Kg.
Water 6,5 Litres
Fresh yeast 300 g.

Suggestion of the process of handcrafted direct fermentation:

Knead until obtaining a thin and elastic mass (Temperature mass above 25ºC). Divide. Pre-fermentation 25-30 ‘.

Form the pieces and decorate with seeds. Ferment in cold room 28ºC 75% RH -. Steam cooking, oven temperature 210 -220ºC.

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