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Hearty Multiseed

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Hearty Multiseed CREATE, AMAZE, DELIGHT! Mixes, Premixes & Blends. It’s so easy to be creative ® 3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Use your creativity MIX 3 Great taste, flavour and aroma A simple solution 50% Mix for bakers to produce a full BASE RECIPE: range of premium quality artisan style French breads. The mix uses a blend of dried Durum wheat & Rye Boulangerie Mix 50 % 3kg sourdoughs to create authentic delicious flavoured White flour 50 % 3kg breads with a distinctive aroma and a delightful DCL Craftbake yeast 2.5% 150g Water 56.25 % 3 375 ltr crunchy crust. The mix is perfect to produce products TOTAL 9 525g such as baguette, Boule, Pavé and Fougasse. Add inclusions such as olives and herbs to create even more exciting flavours. Mix: 3 min slow 5 min fast Dough temperature 27⁰C PACKAGING 6kg, 8kg or 16kg bags Baguette – Bulk ferment 60 mins, Scale 350g, rest 15mins, mould SHELF LIFE into baguette shape, proof ambient 60 min, bake 25mins 230 C 12 months in the original packaging. This product keeps Boule – Bulk ferment 60mins, Scale 600g and round, rest 15mins, all its properties when stored in a cool and dry place (25°C mould round, proof ambient 60 min, bake 35 mins 230 C max). Pavé – Scale 3kg and shape into rectangle, bulk ferment 60mins, cut into 6 even pieces, proof ambient 40 min, bake 25 mins 230 C Fougasse – Add olives and dried herbs, scale into 285g pieces, rest 45mins, gently flatten into triangle shape, make cuts and stretch out the shape, ambient proof 20mins, bake 20mins 230 C ® ® 3 Full Range of Artisan breads from BOULANGERIE one simple mix 3 Sweet and buttery flavour 3 Use your creativity 3 Simple and easy to produce MIX 3 Great taste, flavour and aroma BRIOCHE 50 MIX 3 Clean label solution A simple solution 50% Mix for bakers to produce a full A simple clean label solution 50% mix for bakers to BASE RECIPE: range of premium quality artisan style French breads. BASE RECIPE: produce a range of premium Brioche style products. The mix uses a blend of dried Durum wheat & Rye The enriched mix offers an excellent sweet, buttery Boulangerie Mix Brioche Mix 50 % 3kg 50 % 3kg sourdoughs to create authentic delicious flavoured flavour in combination with a dried durum sourdough White flour 50 % 3kg White flour 50 % 3kg breads with a distinctive aroma and a delightful for extra complexity. Using the latest Lesaffre clean DCL Craftbake yeast 2.5% DCL Craftbake yeast 5% 300g 150g label technology this mix creates products that are Water 56.25 % 3 375 ltr crunchy crust. The mix is perfect to produce products Water 47.5 % 2 850 ltr tender and soft eating. The mix is perfect for TOTAL 9 525g such as baguette, Boule, Pavé and Fougasse. Add TOTAL 9 150g inclusions such as olives and herbs to create even production of Brioche, burger buns and plaits and more exciting flavours. other sweet goods. Add inclusions such as chocolate Mix: 3 min slow Mix: 3 min slow and cranberries to create even more exciting flavours. 5 min fast 5 min fast Dough temperature 27⁰C Dough temperature 27⁰C PACKAGING PACKAGING 6kg, 8kg or 16kg bags 6kg, 8kg or 16kg bags Baguette – Bulk ferment 60 mins, Scale 350g, rest 15mins, mould Burger Buns – Scale 85g and round, rest 10 mins, flatten round, SHELF LIFE into baguette shape, proof ambient 60 min, bake 25mins 230 C proof 50mins (35 C, 75% RH), glaze (sprinkle with sesame seeds – SHELF LIFE 12 months in the original packaging. This product keeps optional), Bake 190 C 12 months in the original packaging. This product keeps all its properties when stored in a cool and dry place (25°C Boule – Bulk ferment 60mins, Scale 600g and round, rest 15mins, all its properties when stored in a cool and dry place (25°C mould round, proof ambient 60 min, bake 35 mins 230 C max). Plaits – Scale 100g and shape into long rolls, rest 10 mins, plait 4 strands together, proof 60 mins (35 C, 75% RH), glaze max). Pavé – Scale 3kg and shape into rectangle, bulk ferment 60mins, (sprinkle with sugar nibs – optional), Bake 190 C cut into 6 even pieces, proof ambient 40 min, bake 25 mins 230 C Chocolate & Cranberry buns- add 300g dried cranberries and Fougasse – Add olives and dried herbs, scale into 285g pieces, rest 475g dark chocolate chips, scale 65g and round, rest 10 mins, 45mins, gently flatten into triangle shape, make cuts and stretch mould round, proof 50 minutes (35 C, 75% RH), glaze, Bake 190 C out the shape, ambient proof 20mins, bake 20mins 230 C ® HEARTY 3 Truly delicious flavour 3 Contains 4 different seeds MULTISEED MIX 3 Clean label solution A clean label simple solution, 50% mix, to produce a BASE RECIPE: delicious range of seeded products. To offer truly flavoursome breads, the mix contains a blend of 4 Multiseed Mix 50 % 3kg different seeds, sunflower, pumpkin, brown linseed White flour 50 % 3kg and millet, which provides 15% of seeds in the final DCL Craftbake yeast 5 % 300g Water 50 % 3 ltr bread. To elevate the taste and texture even further, TOTAL 9 300g the mix additionally includes rye flour, wheat bran, oats and finally a dry Rye sourdough to deepen the Mix: 3 min slow overall flavour experience. 5 min fast Dough temperature 27⁰C PACKAGING Small Tin bread – Scale 475g, shape into balls, rest 10mins, mould 6kg, 8kg or 16kg bags and place in tin, proof 60 mins 35 C 75% RH, Bake 25 mins 230 C with steam, open damper after 15 minutes SHELF LIFE 12 months in the original packaging. This product keeps Multiseed Roll – Scale 80g, shape into balls, rest 10mins, mould round, proof 45 mins 35 C 75% RH, Bake 17 mins 220 C with steam, all its properties when stored in a cool and dry place (25°C open damper after 10 minutes max). Fruited Roll – Add 700g Mixed Fruit, Scale 80g, shape into balls, rest 10mins, mould round, proof 45 mins 35 C 75% RH, Bake 17 mins 220 C with steam, open damper after 10 minutes Artisan Multiseed baguette – bulk ferment for 60 mins, scale 350g, rest 15mins, mould into baguette shapes, proof ambient 60 mins, Bake 25 mins 230 C with steam, open damper after 15 minutes ® RUSSIAN STYLE 3 Authentic taste 3 Be your own artist RYE MIX 3 Wholegrain Rye flour and Rye sourdough A simple 50% mix offering the baker to produce BASE RECIPE: Russian Borodinsky style Rye breads, a traditional wholegrain rye bread made with Sourdough and Russian Rye Mix 50 % 3kg finished with coriander for flavour. Our mix is made White flour 50 % 3kg DCL Craftbake yeast 4.75 % 285g with 30% wholemeal dark Rye flour, blended with dry Water 52.5 % 3.05 ltr Rye sourdough for an authentic sour tasting product. TOTAL 9 290g In line with tradition, the mix incorporates Coriander for extra flavour kick and 16% sunflower seeds to boost the sensation even further. The mix offers Mix: 3 min slow 5 min fast complete creativity, the baker can use different types Dough temperature 27⁰C of flour addition, rye, white, wholemeal and ingredients such as herbs and fruit to create their own Borodinsky style tin bread – Scale at 500g, shape into balls, rest 15 unique style and taste. mins, mould and shape into tin, add flour on the top surface, proof 60 mins 35 C 75% RH, bake 25 mins 230 C with steam, open damper PACKAGING after 15 mins. 6kg, 8kg or 16kg bags Rye Boule - Scale at 500g, shape into balls, rest 15 mins, mould and SHELF LIFE shape into Boule, add flour on the top surface, proof 60 mins 35 C 12 months in the original packaging. This product keeps 75% RH, bake 25 mins 230 C with steam, open damper after 15 mins. all its properties when stored in a cool and dry place (25°C Rosemary and fruit Rye Batard – Add 70g Rosemary and 850g max). Raisins, Scale at 500g, shape into balls, rest 15 mins, mould and shape into Batard, add flour on the top surface, proof 60 mins 35 C 75% RH, bake 25 mins 230 C with steam, open damper after 15 mins. ® DAIL BLEND 3 Just add one sachet to flour and water TIGER I PASTE 33 Very Crunchy tasty baguettes, breads classic ciabatta and focaccia YEAST BASED PRODUCT Mix suitable for bread and rolls, designed with 33 Flexibility Perfect, simple and easy solution to product the latestFOR Lesaffre BREAD enzyme MAKING technology for a clean label system to achieve an authentic product. All 3 Traditional recipes for a modern products in this range contain sour dough. Dail’I Blend is a specialist yeast based mix for making ORIGINAL BAGUETTE the finest crunchy baguettes, classic ciabatta and Basic bread recipe: focaccia all from one sachet. The mix combines the For 30 baguettes of 340gBakers grade white flour 100 5 kg highest quality dried yeast for optimum fermentation Water 60 3 ltr and specific functional ingredients to offer great DCPreparationL Craftbake Time: Yeast 180 minutes 3 150g Salt 1.5 75g dough processability. Fantastic rich taste and aromas RECIPE Safpro 300 improver 0.5 25g are achieved through the combination of powdered Flour type 55 100 % 6 000 g wheat sourdough and the direct fermentation. It’s a Water 68 % 4 080 g perfect solution to offer a range of European breads Dail’i Blend 5 %INGREDIENTS 300 g by just adding flour and water to one sachet, add TOTAL 10 380 g Salt; Fermented wheat flour; Wheat flour; Yeast inclusions and toppings to create your unique style BREAD-mAKING(Saccharomyces DIAGRAM Cerevisiæ, emulsifier: sorbitan products.
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