It is a mix for the preparation of multicereal bread

How to use
Recipe:

Flour 7.5 kg 75%

Multicereal D25 2.5 kg 25%

Salt 0.180 kg 1.8%

Instant yeast 0.120 kg 1.2%

Gamma 500 0.050 kg 0.5%

Water* 6 kg 60%

Method:

* water percentage depends on flour quality

Mix the ingredients to a well developed dough.

Dough temperature 26ºC.

Intermediate proof 25 minutes. Scaling weight 450 g.

Divide and mold into desired shape and decorate the dough.

Place in greased baking tins or trays.

Final proof 45 minutes at 75% relative humidity and 35ºC.

Baking time 35 to 40 minutes at 230ºC.

Bake with steam. Contains various grains, wholesome multigrainbread, appeals to health conscious consumers.