Zeelandia Grain Vita Multigrain Bread Mix 25 kg

Name: Zeelandia Grain Vita Multigrain Bread Mix 25 kg
Brand: Zeelandia
SKU: G23489
Availability: OutOfStock

SKU: G234891 bag = 25 kg

Description

Zeelandia Grain Vita Multigrain Bread Mix is a bread and roll mix based on rye flour, wholemeal rye flour and wheat flour, with oat flakes (10%), rye flakes (10%), broken rye (10%), sunflower kernels (8%), flaxseeds (5%) and rye sourdough powder (1.5%).

The mix is first combined with water at 40–45 °C and left for 60 minutes, and the bread is baked at 260–230 °C, with steam for the first 3 minutes, for approx. 70 minutes. Contains: cereals containing gluten, milk, soya. May contain: eggs, sesame. Store cool (below 25 °C) and dry (humidity up to 75%); shelf life 270 days from date of manufacture in closed original packaging. Supplied in a 25 kg bag.

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

Open a trade account Log in

Variants

SKU	Price
G23489	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Trade pricing for registered accounts

Wholesale prices, bulk discounts and next-day delivery for bakeries & confectioneries. Approved within 24 hours.

Open a trade account Log in

Variants

SKU	Price
G23489	Log in for price

1 variant

Storage: Ambient

Store at room temperature

Next-day delivery

Order by 11am

Trade quality

Trusted by bakers & confectioners

Need the full allergen declaration before you order? Call our sales advisors on 07931 146 494 or 07950 634 720, or see Contact.

Product information

The label on the product you receive takes precedence.

How to use

Seeded multigrain loaves and stacked slices with nuts on wooden board

Intended use: Mix for preparing wholegrain rye bread.
Instructions: Only yeast and water need to be added to the recipe. The dough consistency should be very loose.
Instructions: After baking and before packing and sale, cool the bread well so that the crumb temperature is no more than 30°C – this makes slicing easier and extends shelf life.
Instructions: For baking the bread, original semicircular long tins are recommended.
Instructions: The mix contains all ingredients; only water and yeast need to be added.
Preparation: Combine 10 kg of ZiarnoVita and 8 l of water (temperature 40 - 45°C), mix for about 4 minutes at low speed, leave the mix for 60 minutes in warm place. Add yeasts dissolved in 0,5 l of remaining water (temperature 30 - 32°C), mix all together 10 minutes at low speed, dough temperature 29 - 31°C, put the dough into baking tins (3300 g / each). Final proof approx 60 minutes, bake at 260 - 230°C with steam for the first 3 minutes, baking time approx 70 minutes.
Mixing time (slow speed, dough): 10 min
Mixing time (slow speed, soaking): 4 min
Resting time (soaked mix, warm place): 60 min
Water addition (per 10 kg mix, soaking): 8 l
Water temperature (for dissolving yeast): 30–32 °C
Water temperature (soaking): 40–45 °C
Baking temperature: 260 - 230°C with steam for the first 3 minutes
Baking time: approx 70 minutes

Ingredients

Ingredients: RYE flour, wholemeal RYE flour, WHEAT flour, OAT flakes (10%), RYE flakes (10%), broken RYE (10%), sunflower kernels (8,0%), flaxseeds (5,0%), salt, sugar, malted BARLEY flour, RYE sourdough powder (1,5%), potato powder, WHEAT gluten, acids (E330, E270), whey (MILK), malted RYE flour, wholemeal WHEAT flour, potato starch, SOY flour, roasted malted BARLEY flour, RYE bran, roasted BARLEY, flour treatment agent (E300), enzyme (WHEAT)