A one-of-a-kind malt and sourdough-based blend for preparing a range of dark multigrain breads. This mix yields naturally darker multigrain bread loaded with sunflower seeds, linseeds, soya grits, oat flakes & more. Added sourdough powder & intense roasted malt imparts a sour taste and malty flavour to the bread, making it one of the most delectable and “PERFECT MULTIGRAIN BREAD” out there. This mix has been developed by our team of Swiss bakery technologists in collaboration with professional bakers to ensure consistent results every time you bake without compromising on texture or taste.
It is a versatile product which can be used across various applications to prepare a wide range of multigrain breads such as loaves, rolls, baguettes and so on. This is not just your regular bread, it is naturally more of everything.
Baker Recipe
| Dark Malty 28 |
280g |
| Dough temperature should be between 24°C - 26°C. |
Bulk ferment for 60 minutes. |
| Scale the dough weight to 450-500 gm. |
Intermediate proof is not required. Final proof for 40 to 45 minutes at 32°C under 75% relative humidity. |
Baking Method
| Put all the ingredients in a mixing bowl. |
Use a spiral mixer to mix at a slow speed for 3 minutes and then mix at a high speed for about 6 to 7 minutes. |
| Dough temperature should be between 24°C - 26°C. |
Bulk ferment for 60 minutes. |
| Scale the dough weight to 450-500gm. |
Intermediate proof is not required. Final proof for 40 to 45 minutes at 32°C under 75% relative humidity. |
| Then, bake at 230°C under a falling temperature of 200°C for approx. 30 - 40 minutes for 400gm to 500gm worth of dough. Bake with lots of steam. |
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We are the Manufacturer & Suppliers of DARK MALTY 28, Our DARK MALTY 28 is supplied to all major countries like Sharjah, Dubai, Qatar, Bahrain, Saudi Arabi, Kuwait, Oman, Egypt, Thailand, Malaysia, Sri Lanka, India, Nepal & Bangladesh. Our Finest Swiss quality DARK MALTY 28 is formulated by Swiss Experts.
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