Multigrain Bread

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Recipe Multigrain Bread Associated trend: Freshness The fragrance, appearance and crunchiness of products create the experience of freshness for consumers and will enhance their perception of quality. This crunchy multigrain bread combines the benefits of wholegrain with natural freshness and superior taste. It will delight your customers’ palates as it contains Softgrain: tender sprouts, wholegrains and seeds infused with sourdough. Taste Tomorrow is an independent study carried out for Puratos that offers in-depth insights into global and local consumer behaviour and trends related to bakery, pastry, patisserie and chocolate. Based on the results, we have identified nine key trends. Trend FRESHNESS INGREDIENTS WORKING METHOD 80% Strong flour Preparation Make up 20% Spelt flour To make the poolish Shape long with good pressure 60% Water +/- • Mix 1 kg of flour and 1 liter of and then roll in water and then in 2,2% Salt water at 15˚C and add 20 g of seeds. Then place on well floured 35% Softgrain Sprouted Rye * O-tentic Durum. couche. Make sure to give good 2% O-tentic Durum * • Leave for 15 hours at 5˚C. space between loaves as they can 40% O-tentic Poolish * • Leave out for 1 hour in bakery generate much heat and almost Q.S. Puravita Decor * before using. double in size. Mixing spiral Final fermentation 8 minutes 1st speed, 5 minutes 60 minutes at 28˚C, 80% R.H. 2nd speed – add grains last or overnight at 5˚C on floured 3 minutes. couche. Dough temperature Decoration before baking 25 - 26˚C. Cut in 3 times. Bulk fermentation Oven temperature 45 minutes, give one fold at 250˚C with steam. 30 minutes. Baking time Scale 5 minutes, then drop oven 1.500 g. temperature at 220˚C and bake for 45 minutes to 1 hour. Intermediate proof 20 minutes. Tips & tricks Open your damper the last 10 minutes of baking. O-tentic O-tentic is a natural active bakery component that gives you the creative freedom to make breads without the need for long fermentation times. This recipe was developed and created by Morgan Clementson, International Technical Advisor for Bakery. * This is a Puratos product. For more information check www.puratos.com or contact your local Puratos representative..

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Optimisation of Process for Development of Nutritionally Enriched Multigrain Bread
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