BMX is a flavoursome bread base with added dietary fibre. It contains a good mix of whole grain cereals.
A versatile bread base for many applications, such as loaves, bread rolls, tea cakes, rye bread and much more.
The base gives the bread an excellent volume with a nice crust and soft texture.
Dry conditions, room temperature up to 25°C, relative humidity max 65%.
240 days
Powder
Gluten (wheat, rye)
Baguette, Chilled dough, Crisp bread, Crusty bread, Fibre rich, Rolls, Rusk, Rye bread, Tin bread, White bread
Mix the ingredients into a elastic dough.
Dough temp: 26-28 °C
Resting time: 10 min
Proving time: 37°C approx 45 min.
Starting temp: 230°C
Baking temp: 200 °C
Baking time approx: 25 min.
See recipe.
linseed, WHEAT flour, hulled millet, cut RYE kernels, WHEAT flakes, WHEAT fibre, sunflower seed, salt, sugar, vegetable oil (rapeseed), dextrose, WHEAT GLUTEN, emulsifier (E472e), flour treatment agent ascorbic acid, enzyme
Mix the ingredients into a elastic dough.
Dough temp: 26-28 °C
Resting time: 10 min
Proving time: 37°C approx 45 min.
Starting temp: 230°C
Baking temp: 200 °C
Baking time approx: 25 min.
See recipe.
linseed, WHEAT flour, hulled millet, cut RYE kernels, WHEAT flakes, WHEAT fibre, sunflower seed, salt, sugar, vegetable oil (rapeseed), dextrose, WHEAT GLUTEN, emulsifier (E472e), flour treatment agent ascorbic acid, enzyme
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