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Broschuere_Protein_Premixes012014_Online

5 The New Low Carb Generation Protein Bread Mix 4.9 Baking recipe RIETMANN Protein Bread Mix 4.9 10.000 kg Yeast (compressed) 0.400 kg Water 8.300 kg Mixing Time (Spiral): 8 min. slow + 6-10 min. fast Dough Temperature: 26 - 30 °C Rest Time: no rest time Scaling Weight: 450 g for a 400 g loaf Final Proof: 35 - 45 min. Baking: 220 °C falling to 190 °C Ingredients water, protein mixture (wheat protein, soy protein, lupin protein), soy meal, linseeds, sunflower seeds, soy flour, whole wheat flour, wheat germ, apple fibres, yeast, sesame seeds, salt, roasted barley malt flour, emulsifier soy lecithin, acidity regulator sodium diacetate 3x more protein 8x less in carbs REDUCED CARBOHYDRATES HIGH PROTEIN LOW GLYCEMIC INDEX HIGH FIBRE


Broschuere_Protein_Premixes012014_Online
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