Pillsbury™ High Fibre Brown Bread Concentrate
Now try out a healthier option with less salt but more wholesome flour and seeds with our High fibre mix. High fibre has its advantages and our high fibre mix helps include these in your creations.
Features & Details
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Egg Free
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Easy-to-use formula provides great versatility for unlimited menu offerings
Ingredients
Wheat Bran, Refined Wheat Flour (Maida), Wheat Gluten, Sugar, Iodized Salt, Malt Extract, Soy Flour, Preservative (INS282), Dough Improver {Flour Treatment Agents [INS170(i), INS1100(i)], Antioxidant (INS300)}, Emulsifier [INS481(i)], Antioxidant (INS1102).
Recipe Ingredients
| Pillsbury™ High Fibre Bread Mix Concentrate | 300 g |
| Water | 600 g |
| Fat | 35 g |
| Flour/Maida | 700 g |
| Compressed Yeast | 35 g |
Nutrition Information
| Nutrient Name | Product |
|---|---|
| Energy (kcal) | 348 |
| Protein | 20.3 g |
| Carbohydrate | 59.4 g |
| Total sugar | 7.4 g |
| Added sugar | 5.2 g |
| Dietary Fiber | 14.8 g |
| Total Fat | 3.6 g |
| Saturated fat | 1 g |
| Trans fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 2145 mg |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Nutritional information is subject to change. See product label to verify ingredients and allergens.
Preparation
METHOD:
Add Pillsbury High Fibre Brown Bread Concentrate, Flour, Yeast, Fat and Water to a bowl and mix using a bread hook or in a spiral mixer at slow speed for 2 min. Scrape & mix further at medium speed for 7-8 minutes until gluten network is formed. (The dough temperature should be 27-28°C).
RESTING & MOULDING:
Give atleast 10 minutes resting time and scale the dough in desired amount and mould accordingly
PROOFING:
Place the mould in final proofer at 35-370C and 84% RH for 55-60 minutes. Bake as specified.
Baking Temperature: 210-220°C
Baking Time: 25-27 minutes
