Ingredients

Group 1
Ingredient
KG
Whole Wheat Bread Mix
0.500
Bread Flour
0.500
Dry Yeast
0.010
Water
0.650
Total Weight: 1.660

Method

1. Combine all ingredients, mix slow for 3 minutes then quick for 10 minutes to allow the gluten to expand fully. Measure dough temperature with a thermometer, it should ideally be 26_ to 28_.
2. Remove the dough and rest for 30 minutes.
3. Scale to 600g, and let stand for 15 minutes.
4. Shape and place into a rattan container.
5. Place into a prover set at 35-38_ and 75-80% humidity.
6. Place into an oven with a steam function.
7. Bake at 210_, for 50 minutes.

Nutritional Information

Type
Value
Energy (kJ)
1,464.00
Fat (g)
1.70
Carbohydrate (g)
74.50
Protein (g)
11.30

Packaging

Code
Size
Type
Palletisation
Bag in box

Stockists

Company
Stockist Code
Pack Size
Contact
Company:
Stockist Code:
Pack Size:
Contact:

Ingredients

Group 1
Ingredient
KG
Whole Wheat Bread Mix
0.500
Bread Flour
0.500
Dry Yeast
0.010
Water
0.650
Total Weight: 1.660

Method

1. Combine all ingredients, mix slow for 3 minutes then quick for 10 minutes to allow the gluten to expand fully. Measure dough temperature with a thermometer, it should ideally be 26_ to 28_.
2. Remove the dough and rest for 30 minutes.
3. Scale to 600g, and let stand for 15 minutes.
4. Shape and place into a rattan container.
5. Place into a prover set at 35-38_ and 75-80% humidity.
6. Place into an oven with a steam function.
7. Bake at 210_, for 50 minutes.

Nutritional Information

Type
Value
Energy (kJ)
1,464.00
Fat (g)
1.70
Carbohydrate (g)
74.50
Protein (g)
11.30

Packaging

Code
Size
Type
Palletisation
Bag in box

Stockists

Company
Stockist Code
Pack Size
Contact
Company:
Stockist Code:
Pack Size:
Contact: