MULTIGRAIN BREAD MIX

CODE - B13320

SwissBake® Multigrain Bread Mix combines healthy seeds, grains, and natural sourdough powder to create delicious, nutritious multigrain loaves, rolls, and buns – ideal for commercial and industrial br...Read More

Seed & Grain Enriched – Naturally nutritious with a hearty blend.
ourdough Enhanced Flavor – Rustic aroma with balanced tanginess.
Soft Yet Artisan Texture – Light structure with multigrain goodness.
Versatile Baking Solution – Ideal for breads, rolls and buns.

USAGE : 7 multigrain & seed mix for breads. A blend of 7 grains & seed mix for an economical & versatile production of healthy breads, buns & rolls

DOSAGE : 15%

Available Pack Sizes :

5 KG BAG

5 KG BAG
1 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Multigrain Bread Mix is a professional-grade baking mix formulated for crafting wholesome, flavorful multigrain breads. Made with a premium blend of sunflower seeds, linseeds, wheat, oat, corn, and barley, this nutrient-rich mix enhances texture, taste, and nutritional value. The inclusion of natural sourdough powder imparts a rustic aroma and mild tang, ensuring artisan-quality results.

Designed for ease of use, this multigrain bread premix enables consistent and efficient baking in industrial and commercial bakeries. Simply add water and yeast to create soft, healthy multigrain loaves, rolls, and buns with a perfect balance of crunchy seeds and a tender crumb.

Key Ingredients

Wheat flour, wheat bran, Linseeds, Sunflower seeds, Oat flakes, Corn grits, Mated Barley, Sourdough Powder

Recipe

INGREDIENTS	QTY (gm)	QTY(%)
MULTIGRAIN BREAD MIX -B13320	150 gm	15%
REFINED WHEAT FLOUR	850 gm	85%
WATER	600 gm	60%
VEGETABLE OIL(OPTIONAL)	25 gm	2.50%
SUGAR(OPTIONAL)	35 gm	3.50%
FRESH YEASY/DRY YEAST	30 gm/10 gm	3%/1%

Cost Calculator

Method

Place all the ingredients in a mixing bowl. Using a spiral mixer, mix on slow speed for 2 minutes and then mix on a fast speed for 8-10 minutes. Dough temperature should be at 24°C - 26°C. Bulk ferment for 30 minutes. Scale the dough weight to 500 gm. Intermediate proof is not required. Final proof for 40 minutes at 32°C under 75% relative humidity. Bake at 230°C under a falling temperature of 200°C for approx. 30 - 40 minutes for 400 gm to 500 gm piece of dough. Bake with lots of steam.