11 GRAINS BROT MIX

CODE - B13322

SwissBake® 11 grain brot is a specially blended bread concentrate to make a highly nutritious multigrain and multi-cereal bread that is a superior variant to the regular multigrain or seeded breads....Read More

Nutritious blend with 11 seeds, grains & cereals.
Artisan bread with excellent malty taste and aroma.
Special enzyme blend provides good shelf life

USAGE : A bread mix with 11 grain and seeds. A special & versatile bread mix with the nutrition of 11 whole grains, cereals and seeds

DOSAGE : 25 %

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® 11 Grain Brot Mix is a premium multigrain and multi-cereal bread premix, specially formulated to create a highly nutritious bread with an exceptionally rich blend of seeds, grains, and millets. This unique bread mix contains 11 different ingredients, including linseeds, sunflower seeds, chia seeds, niger seeds, and a variety of flours like finger millet, amaranth, barley, oat, maize, and wheat bran, providing a superior alternative to regular multigrain or seeded breads.

Enriched with special enzymes, this premix ensures excellent bread volume, open texture, and a longer shelf life, making it the perfect choice for professional bakers and premium bakeries. The result is a nutrient-dense loaf with a complex flavour profile, ideal for health-conscious consumers and gourmet applications.

Key Ingredients

Linseeds, Sunflower seeds, Niger seeds, Chia seeds, Ragi flour, Millet flour, Amarnath flour, Barley flour, Oat flour, Maize flour, Wheat Bran, Malt flour

Recipe

Ingredients	Quantity (gm)	Quantity (%)
11 GRAINS BROT MIX -B13322	250 gm	25%
REFINED WHEAT FLOUR	750 gm	75%
WATER	600 gm	60%
DRY YEAST/ FRESH YEAST	12 gm/ 30 gm	1.20%
FAT ( OPTIONAL )	10 gm	1%

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Method

Place all the ingredients in a mixing bowl. Use a spiral mixer, mix on a slow speed for 2 minutes and then mix on a fast speed for 8-10 minutes. Dough temperature should be between 24°C to 26°C. Bulk fermentation for 30 minutes. Scale the dough weight to approximately 500 gm. Intermediate proof is not required. Final proof for 60 minutes at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 210°C for approximately 30-40 minutes for 500 gm piece of dough. Bake with lots of steam.