Wholemeal Bread Mix, a premix with 10% dosage consists of milled and heat-stabilized grains. With a high fiber content, the finest selection of raw materials ensures the best bread quality. Its high water absorption and wide range of applications make it an ideal choice for versatile baking needs.
| Code | 11800064 |
| Brand | CSM Ingredients |
| UOM | Bag |
| Weight | 25 kg |
| Origin | Germany |
Ingredients
Wheat flour, wheat bran, wheat germs, salt, whey powder, skimmed milk powder, emulsifiers: (mono- and diglycerides of fatty acids E 471, mono- and diacetyl tartaric acid ester of mono- and diglycerides of fatty acids E 472e), enzymes, flour
Applicable for Wholemeal Bread Rolls, Baguettes, Loaf, Bloom and Bagels.
Recommended Recipe for rolls and baguettes:
| Bread flour | 800 gr |
| Wholemeal Breadmix | 200 gr |
| VX 2t | 10 gr |
| Salt | 15 gr |
| Fresh Yeast | 40 gr |
| Water | 600gr |
Mixing time: 5 min slow, 6 - 10 min on high speed
Dough temp: 26 - 27°C
Resting time: 15 min
Proofing time: 45 - 60 min
Baking time: 15-20 min depending on scaled size.
Baking temp: 200°C with steam
Wholemeal Bread Mix, a premix with 10% dosage consists of milled and heat-stabilized grains. With a high fiber content, the finest selection of raw materials ensures the best bread quality. Its high water absorption and wide range of applications make it an ideal choice for versatile baking needs.
| Code | 11800064 |
| Brand | CSM Ingredients |
| UOM | Bag |
| Weight | 25 kg |
| Origin | Germany |
| Brand | Royal Steensma – Holland |
|---|---|
| Category | Decoration / Toppings |
| Weight | 12.5 kg |
| Origin | Netherlands |
Ingredients
Sugar; Wheat flour; Emulsifier: Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E 472e); Wheat malt flour; Acidity regulator: Calcium sulphate (E 516); Anti-caking agent: Calcium phosphates (E 341); Vegetable oil: Rapeseed; Enzymes; Flour treatment agent: Ascorbic acid (E 300).
Ingredients
wheat flour (50%) wheat malt flour (20%) emulsifier (E472e) (9%) vegetable oil(rapeseed) (2%) enzymes(wheat) (1%) flour improver (E300) (1%)
Ingredients
Wheat flour (90%) vegetable oil(palm, rapeseed) (4%) enzymes(wheat) (2%) flour improver (E300) (2%). The percentages mentioned above are round off. Everything above 10% is reproduced as a multiple of 5.
Ingredients
Wheat flour, salt, wheat sourdough dried, rye flour, barley malt, wheat malt, emulsifier (E322) (rapeseed), sugar, thickener (E412), acidity regulator (E341, E262), flour enhancer (E300, baking enzymes) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Ingredients
Maize grits, wheat flour, sunflower seeds, wheat protein, salt, vegetable oil (rapeseed), spicery, coloring food (curcuma oil extract), flour enhancer (E300) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Ingredients
Soy (flour, grits, protein), flax seed, wheat protein, wheat wholemeal flour, sunflower seed, sesame, fructose, wheat wholemeal sour dough dried, cacao deoiled, spicery, flour enhancer (baking enzymes (Xylanase, Protease)) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Grainex Dark is the ideal multi-grain product for flavouring and texturing of bread, and bread products.
Ingredients
Brown Linseed; Malted rye grit; Soy grits; Corn semolina; Oat flakes; Vegetable oil: Rapeseed.
Vollkornmix ensures the fast, easy, and safe production of all whole-meal rye bread types
Ingredients
Whole rye grit; Dried whole rye sourdough; Wholemeal rye flour; Whole wheat flour; Vegetable oil: Rapeseed; Dried barley malt extract.
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