MULTIGRAIN PIZZA MIX 30

CODE - P12690

SB Multigrain Pizza 30 is a unique premix formulated by our team of bakery experts for the purpose of baking fresh multigrain pizzas or flatbreads....Read More

Convenient and easy to use premix
Improves dough handling and retardation
Blend of 6 nutritious seeds and grains
No additional improver or gluten required

USAGE : A multi-seed & multigrain pizza mix. A unique multigrain & multi-seed mix for healthy pizzas and flatbreads. No additional improvers or gluten required.

DOSAGE : 30%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SB Multigrain Pizza 30 is a unique premix formulated by our team of bakery experts for the purpose of baking fresh multigrain pizzas or flatbreads. It has a special blend of 6 different grains and seeds that include sunflower seeds, flax seeds, sesame seeds and corn grits that help make pizza’s prepared from this premix extremely healthy and nutritious.

It is a convenient 30% mixture and has a simplified recipe which makes it easy to use and can quickly be prepared at any pizzeria. There is no need for any additional improvers or gluten required. It offers better dough handling and retardation capabilities as compared to any other multigrain pizza variant.

Highly recommended for use in professional pizzerias and café’s that are looking to delight their customers by serving them healthy and nutritious products. Can be used for the preparation of both American and Italian style pizza bases

Key Ingredients

Sunflower seeds, Oat flour, Rye flour, Flax seeds, Maize Grits, Wheat gluten

Recipe

Ingredients	Quantity (gm)	Quantity (%)
MULTIGRAIN PIZZA 30-P12690	300 gm	30%
REFINED WHEAT FLOUR	700 gm	70%
WATER	550 gm	55.00%
OLIVE OIL	50 gm	5%
FRESH / DRY YEAST	30 / 12 gm	3% / 1.20%

Cost Calculator

Method

Place all the ingredients in the mixing bowl. Mix for 4 mins on slow speed and 5 mins on fast speed. Dough temperature should be at 22°C to 24°C. Bulk fermentation for 20 mins. Roll out the dough according to the tray size. Freeze maximum for 10 hours at 4°C to 6°C ( optional). Thaw (If required) and final proof for 5 mins. Bake at 280°C to 300°C for 6 to 8 mins.