CHIA SEED BREAD MIX
CODE - B12610A nutritious chia bread mix crafted with real chia seeds, rye sourdough powder, barley malt & oats flour—designed for modern, healthy bread recipes and gourmet menus in artisan / commercial bakeries a...Read More
- Contains real chia seeds. No need for additions
- Infused with rye sourdough powder for mild fermentation notes
- Balanced with barley malt & oats flour, acts a natural browning agent
- Delivers a soft crumb, crunchy crust, and extended freshness
USAGE : Mix for the production of specialty baked goods with chia (Salvia hispanica) seeds
DOSAGE : 100%
Available Pack Sizes :
5 KG BAG
Description
SwissBake® Chia Majha Brot is a premium, health-forward chia seed bread mix enriched with a nourishing blend of functional ingredients like real chia seeds, dehydrated rye sourdough powder, barley malt, and oats flour. Designed for professional bakers, it enables the creation of fiber-rich, rustic bread with a nutty flavor profile and hearty texture.
The formulation supports high hydration, strong dough tolerance, and optimal fermentation, making it suitable menu addition in industrial bakeries, commercial kitchens, and HoReCa establishments that demand consistency in artisan-style baking.
Chia seeds add a nutritional boost with omega-3 fatty acids and dietary fiber, while the sourdough and malted components contribute to a mild tang and longer freshness. Our healthy bread mix is ideal for creating multigrain loaves, sandwich breads, or wellness-themed breads for health-conscious consumers and special menus.
Key Ingredients
Chia seeds, Oat Flour, Barley Flour, Dehydrated Rye Sourdough, Roasted Barley malt.
Recipe
| INGREDIENTS | QTY (gm) | QTY (%) |
| CHIA MAJA BROT-B12610 | 1000 gm | 100% |
| WATER | 600 gm - 650 gm | 60%-65% |
| SALT | 20 gm | 2% |
| FRESH YEAST/DRY YEAST | 35 gm/15 gm | 3.5%/1.50% |
Addition of wheat gluten / Improver ENZY X-2D is optional.
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Method
Place all the ingredients in the mixing bowl. Use a spiral mixer, mix at slow speed for 2 minutes and then mix at a fast speed for 6 minutes. Dough temperature should be below 27°C to 28°C. Bulk fermentation for 60 minutes approximately. Again mix for 4 to 6 minutes at medium speed. Intermediate proofing for 20 minutes. Scale the dough weight to 450 gm in a mould. Final proof for 40 to 50 minutes at 32°C and 75% relative humidity. Bake at 230°C for approximately 40 minutes. Bake with lots of steam
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