Jogga Bread is a reliable concentrate with fibers, malted whole wheat flakes and malt. Suitable for all kinds of bread. Only wheat flour, yeast and water needs to be added. To increase the fibre content, replace part of the wheat flour with full-grain flour and you will get a healthy bread with great taste and high fibre content.
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Dry conditions, room temperature up to 25°C, relative humidity max 65%.
240 days
Powder
Gluten (barley), Gluten (wheat), Gluten (rye)
Mix ingredients to a smooth dough. 2 min on slow speed and 5 min on high speed.
Dough temp: 26-28°C
Resting time: 20 min
Proving time: 37°C (78% moist) approx 45 min
Steam: approx. 20 sec
Starting temp: 230°C
Baking temp: 200°C
Baking time: (550 g) approx 25 min
WHEAT bran, malted WHEAT flakes, WHEAT GLUTEN, RYE flour, WHEAT flour, salt, malt flour (BARLEY), dextrose, emulsifier (E472e), sugar
Mix ingredients to a smooth dough. 2 min on slow speed and 5 min on high speed.
Dough temp: 26-28°C
Resting time: 20 min
Proving time: 37°C (78% moist) approx 45 min
Steam: approx. 20 sec
Starting temp: 230°C
Baking temp: 200°C
Baking time: (550 g) approx 25 min
WHEAT bran, malted WHEAT flakes, WHEAT GLUTEN, RYE flour, WHEAT flour, salt, malt flour (BARLEY), dextrose, emulsifier (E472e), sugar
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