Full powder mix to prepare bread with three cereals (wheat, rye and corn) and three seeds (linseed, sunflower and sesame).
• Protein sources
• High in fibers
• Low in salt
HOW TO USE
- CEREALIA 10,000 Kg
- Water 6,000 Kg
- Yeast 0,200 Kg
Knead with a spiral mixer for 5 minutes at speed 1 and 10 minutes at speed 2 (dough temperature 25/26°C)
Let the dough rest for 30 minutes
Divide into 600 g pieces, shape into loaves and place in floured baskets with the seam up
Let rise in a proofing chamber (30°C) for 60 minutes
Cook for 35/40 minutes at 220°C with steam.
Cereal bread – wholemeal crackers – bread sticks – scones – pizzas