Overview
Mixes containing 8 type of grains for the producton of bread or other bakery products,
Clean and cool conditions 18 ± 2°CClean and cool conditions 18 ± 2°C
365 days
Carton|Pack
NIL
1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C,allow dough to recover 5 minutes.
3. Scale and mould as designed.
4. Proof and then bake at 210°C.
Refer to recipe
Kibbled Soy, Linseeds, Wheat Flakes, Kibbled Barley, Oats, Corn, Flaked Barley, Corn Grits, Kibbled Wheat, Kibbled Rye, Millet
1. No time dough, place all ingredients in the machine bowl and develop thoroughly.
2. Dough temperature 29-31°C,allow dough to recover 5 minutes.
3. Scale and mould as designed.
4. Proof and then bake at 210°C.
Refer to recipe
Kibbled Soy, Linseeds, Wheat Flakes, Kibbled Barley, Oats, Corn, Flaked Barley, Corn Grits, Kibbled Wheat, Kibbled Rye, Millet