HAFFER KLEIE BROT 25
CODE - B12600SwissBake® HAFFER KLEIE BROT 25 is a unique concentrated premix for preparing wholesome high fibre oat bran bread. This premix contains more than 50% oats. ...Read More
- High concentration of Oats.
- Natural Malty taste and aroma.
- Crusty exterior with dense crumb
USAGE : Oat bran bread with high fibre, recommended for diabetics
DOSAGE : 25%
Available Pack Sizes :
10 KG PAPER BAG
Description
SwissBake® HAFFER KLEIE BROT 25 is a unique concentrated premix for preparing wholesome high fibre oat bran bread. This premix contains more than 50% oats in the form of oat flour, oat bran and oat flakes. This rich proportion of oats and other key ingredients such as aromatic barley malt gives a perfect crust and aroma to the oat bread. SwissBake® Haffer Kieie brot is the ideal solution for chefs and bakers who are looking to bake healthy breads or oat bread for their customers. This premix is best suited for premium bakeries and star hotels who have demand for wholesome breads.
Key Ingredients
Oat flour, Oat bran, Oat flakes, Malted barley flour
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| HAFFER KLEIE BROT 25-B12600 | 250 gm | 100% |
| WHEAT FLOUR | 750 gm | 300% |
| SALT | 20 gm | 8% |
| WATER | 650 gm | 260% |
| DRY YEAST | 10 gm | 4% |
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Method
Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for 4 minutes and at fast speed for 6 minutes. Dough temperature should be between 24°C to 26°C. Bulk fermentation for 30 minutes. Scale the dough weight to 500 gm. Intermediate proofing is not required. Final proof for 60 minutes at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 210°C for approximately 30 minutes for 500 gm piece of dough. Bake with lots of steam