Wholemeal Bread

Group 1
Ingredient
KG
Wholemeal flour
10.000
Yeast
0.625
Voltem®
0.390
Salt
0.300
Shortening
0.144
Water
11.690
Total Weight: 23.149

1. Place all ingredients into a spiral mixing bowl.
2. Mix for 3 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Bulk ferment for 60 minutes, covered with plastic.
5. Tip dough out and scale at desired weight.
6. Dry prove for 30-35 minutes, covered with plastic.
7. Bake at 230℃ for 25-30 minutes.

Yield: 51 small loaves / 25 large loaves

Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Yeast
0.312
3.12
Salt
0.150
1.50
Super Lecitem® 3000
0.100
1.00
Shortening
0.100
1.00
Water
6.100
61.00
Total Weight: 16.762

1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at desired weight.
5. Prove for 50 minutes.
6. Bake at 230℃ for 25-30 minutes.

Yield: 37 small loaves / 18 large loaves

Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
Yeast
0.312
3.12
Salt
0.150
1.50
Quantum Clean Label Improver
0.100
1.00
Shortening
0.050
0.50
Water
6.000
60.00
Total Weight: 16.612

1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at desired weight.
5. Prove for 50 minutes.
6. Bake at 230℃ for 30-35 minutes.

Yield: 37 small loaves / 18 large loaves

Group 1
Ingredient
KG
%
Wholemeal flour
10.000
100.00
Yeast
0.312
3.12
Salt
0.150
1.50
Lecitem® Premium Paste Improver
0.100
1.00
Shortening
0.100
1.00
Water
6.000
60.00
Total Weight: 16.662

1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at desired weight.
5. Prove for 50 minutes.
6. Bake at 215℃ for 30-35 minutes.

Yield: 37 small loaves / 18 large loaves

Group 1
Ingredient
KG
%
Wholemeal flour
10.000
100.00
Yeast
0.312
3.12
Lecitem® 2000
0.200
2.00
Salt
0.150
1.50
Shortening
0.100
1.00
Water
6.000
60.00
Total Weight: 16.762

1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at desired weight.
5. Prove for 50 minutes.
6. Bake at 215℃ for 30-35 minutes.

Yield: 37 small loaves / 18 large loaves

Group 1
Ingredient
KG
%
Wholemeal flour
10.000
100.00
Yeast
0.312
3.12
Lecitem® 1000
0.200
2.00
Salt
0.150
1.50
Shortening
0.100
1.00
Water
6.000
60.00
Total Weight: 16.762

1. Place all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed, until fully developed.
3. Dough temperature should be 23-26℃.
4. Scale at desired weight.
5. Prove for 50 minutes.
6. Bake at 215℃ for 30-35 minutes.

Yield: 37 small loaves / 18 large loaves

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Tin Bread, Wholemeal

Back to top

Head Office

Granville Way, Bicester, Oxon, OX26 4JT, United Kingdom