BAGUETTE 10

CODE - B12490

Baguette 10 is a convenient concentrate (dosage 10%) for making crunchy and aromatic French baguettes. This multi- purpose premix can be used to prepare a range of baguettes, baguette rolls...Read More

High concentrate enzyme blend.
Versatile blend concentrate for various applications.
Fast and convenient production.
Bakes to a perfect golden-brown crust.

USAGE : A concentrate for French baguettes. A premium 10% concentrate for baguettes, focaccia & other French breads

DOSAGE : 10%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Baguette 10 is a premium bread concentrate, expertly crafted to bring the authentic taste and texture of French baguettes to your bakery. Designed for professional bakers and chefs, this versatile concentrate is perfect for creating traditional crunchy baguettes, baguette rolls, focaccia, and a variety of other French breads.

The unique formulation of SwissBake® Baguette 10 includes a blend of dehydrated sourdough ferment, malt flour, and functional enzymes, which together impart a rich, artisan taste and an aromatic profile to your breads. The result is a crispy golden-brown crust with a soft, chewy crumb that will leave your customers craving more.

• Concentrated Formula: Requires only 10% dosage for consistent results.

• Versatile Application: Ideal for making baguettes, baguette rolls, focaccia, and various French breads.

• Authentic Artisan Taste: Contains dehydrated sourdough ferment for a traditional flavor.

• Enhanced Texture: Malt flour and functional enzymes ensure a crisp crust and soft crumb.

With a dosage of just 10%, SwissBake® Baguette 10 ensures consistent results whether you're perfecting a baguette recipe or exploring new French bread creations, SwissBake® Baguette 10 is your go-to bread improver and bread concentrate for achieving professional, bakery-quality results.

Key Ingredients

Malted Wheat flour, Dehydrated Wheat sourdough, Malted Barley flour

Recipe

INGREDIENTS	QTY(gm)	QTY (%)
BAGUETTE 10-B12490	100 gm	10%
REFINED WHEAT FLOUR	900 gm	90%
WATER	700 gm	70%
FRESH YEAST/DRY YEAST	30 gm/12 gm	3%/1.20%

Cost Calculator

Method

Place all the ingredients in a mixing bowl. Use a spiral mixer, mix at slow speed for approx. 4 minutes and at fast speed for 6 minutes. Dough temperature should be maintained between 24°C to 26°C. Bulk fermentation for 15 minutes. Scale the dough weight to 300 gm round pieces. Second fermentation for 15 minutes. Stretch the round pieces to make them a little longer. Third fermentation for 15 minutes. Stretch again and shape it as long baguettes. Final proofing for 40 minutes at 30°C under 75% relative humidity. Bake at 230°C under a falling temp. of 200°C for approx. 25 minutes for 300 gm piece of dough. Bake with lots of steam.