Multigrain Breads
Healthy bread, bread and rolls application using Lal^Ferm® fresh yeast, Instaferm®VitaD® Premix SB and Essential® CL-1302 enzyme systems replacers.
Recipe suggestions using Instaferm® VitaD® Premix SB, to provide 80 IU (2 mcg) of Vitamin D per serving size, making your breads a daily “Source of” Vitamin D!
Information provided is only standard guidelines. Calculations are approximate; the proposed recipes and directions might need to be adjusted to suite other ingredients brands, equipment and bakery’s conditions.
Our Technical Support Team can help you customize the dosage for your own formulation.
Ingredients
| Name | lbs. | oz | % (bakers percent) | kg |
|---|---|---|---|---|
| Multigrain Mix | 11.00 | 50 | 5.000 | |
| Water | 11.00 | 50 | 5.000 | |
| Bread Flour | 11.00 | 50 | 5.000 | |
| Water +/- | 6.60 | 30 | 3.000 | |
| Vital Wheat Gluten | 1.55 | 7 | 0.700 | |
| Honey | 1.10 | 5 | 0.500 | |
| Lal^Ferm® Fresh Yeast | 0.66 | 3 | 0.300 | |
| Salt | 0.50 | 2.2 | 0.220 | |
| Oil | 0.44 | 2 | 0.200 | |
| Molasses | 0.44 | 2 | 0.200 | |
| Lallemand Essential® CL 1302 | 0.22 | 1 | 0.100 | |
| Instaferm® VitaD® Premix SB | 0.06 | 0.3 | 0.030 |
Instructions
- Soak all the Multigrain Mix and water (same amount), for at least 1 hour
- Mix all ingredients for 3 min on low speed, then 10 min on high
- Bench Time 30 min @ room T°, then knock down and proof another 10 min
- Scale 630 gram (1.39 lb) and pre-shape
- 2nd Proof 30 min, then mold and dip loaf in dry Multigrain mix
- Final Proof max 1 hr @ 100°F / 38°C, in baking pan
- Bake 40 – 50 min @ 400-420°F / 205-215°C, preferably with steam
% Loss: 11 %
Yield: 32 breads, 560g each
Serving size: 2 slices (56g)