Composed flour of wheat and muesli for industrial uses, with high water absorption capacity and rich in dietary fiber, just by adding water, yeast and salt, to obtain muesli bread
This flour, besides normal fermentation processes, is prepared to support all production processes using cold technology
NOTE: we recommend our topping for coating
Health
Muesli is rich in fibre and contains little fat, omega-3 fatty acids, manganese, phytochemicals and antioxidants (eg vitamin E), ingredients necessary for strengthening the body’s defences, to improve intestinal tract activity, to help reduce cholesterol, maintain weight control and prevent the onset of colds, drastic changes in blood sugar, cancer and cardiovascular disease
± 55% (all at the beginning of kneading) + ± 1,5% X-Fresh plus (add only for packaged, long-life bread)
Dough temperature
± 24° Celsius
Kneading
Normal mixing time: ± 10 minutes in a spiral machine and ± 16 minutes in a
fork machine)
NOTE: Kneading times depend on the rotation of the
kneader
Kneading procedure
Let the dough stand + 20 minutes (initial fermentation). Weigh to desired weights and roll out. Roll into the desired shapes (e.g. loaf of bread or balls). Moisten with water and decorate with oat flakes. Let it ferment ± 60 minutes (intermediate fermentation). Cut in if desired. Baking time and oven temperature depend on the shape and weight of the bread (example: for a 400 g loaf, bake at 230º Celsius for ±25 minutes, with steam at the beginning of baking)