SWISS COUNTRY BROT MIX 40

CODE - B12420

A wholesome multigrain bread premix developed for authentic Swiss-style country breads with rustic flavour, crusty exterior, and soft chewy crumb. Enriched with sourdough, malt, rye flour, and mixed s...Read More

Authentic Swiss-style rustic country bread
Includes sourdough, malt and rye flour
Crusty exterior with chewy soft crumb
Multi-seed blend for wholesome texture

USAGE : A mix for Swiss-style country bread.

DOSAGE : 40%

Available Pack Sizes :

5 KG BAG

5 KG BAG

PRODUCT
DESCRIPTION
RECIPE
COST CALCULATOR
FAQ'S

Description

SwissBake® Swiss Country Brot 40 is a specialised country bread mix formulated to recreate the rustic character of traditional Swiss-style artisan breads. The blend combines rye flour, sourdough, malt, and a selection of sunflower seeds, flax seeds, melon, sesame seeds, and soya inclusions to create a wholesome bread profile with natural flavour depth and textured eating quality.

Its balanced formulation supports the development of a crusty European-style exterior with a soft and chewy crumb structure. Designed for professional bakery production, the mix helps maintain consistency across batches while enabling bakers to produce premium multigrain breads, rustic loaves, and artisanal-style bakery offerings with operational reliability.

Delivers authentic rustic Swiss-style bread character
Enhances flavour through sourdough and malt combination
Provides wholesome texture with mixed seed inclusions
Creates crusty exterior with chewy crumb profile
Supports artisanal bread positioning for bakery menus
Maintains consistent quality during commercial production

Key Ingredients

Wheat Flour, Vital Wheat Gluten, Rye Flour, Dehydrated Rye Sourdough, Salt, Malted Rye Flour, Sunflower Seeds, Linseeds, Soya Flakes, Sesame Seeds, Malted Barley Flour,

Recipe

INGREDIENTS	QTY (gm)	QTY (%)
SWISS COUNTRY BROT 40	400 gm	40%
REFINED WHEAT FLOUR	600 gm	60%
WATER	600 gm to 650 gm	60%-65%
FRESH YEAST/DRY YEAST	30 gm/12 gm	3%/1.20%

Cost Calculator

Method

Place all the ingredients in a mixing bowl. Use spiral mixer, mix on a slow speed for 4 mins and then mix on a fast speed for 5 minutes. Dough temperature should be between 24°C to 26°C. Bulk fermentation for 30 minutes. Scale the dough weight to 500 gm. Intermediate proof not required. Final proof for 40 minutes at 32°C under 75% relative humidity. Bake at 230°C under falling temp. of 200°C for approximately 40 minutes for 500 gm piece of dough. Bake with lots of steam.