Mix for bread Mix Grist
A mix for the production of special baked goods by simplified technology, eliminating the brewing process. It contains barley flour, which occupies the second place in the ranking of useful products for humans, due to the high content of beta-glucan. Blend of three types of malt, giving the product a pleasant taste and aroma.
Manufacturer: Alfa-Khlib Ukraine, trademark "Alfa-Khlib"
Scope:It is recommended to use the mix for the preparation of various confectionery and bakery products with seeds. The product gives the bread a brighter flavor and aroma, the crumb is dark. The mix can be ordered to extend the freshness of products.
Method of application: The mix is added by mixing in a dry form. It is mixed with other prescription ingredients. The mixed test must be allowed to brew. Bake bread at a temperature of 200 degrees.
Ingredients: rye flour, natural dye, enzymes, raisins, sunflower and pumpkin seeds.
Properties: The mix is used in the production of wheat bakery products. She gives the bread a dark color. It allows you to achieve the necessary consistency of the crumb. The product turns out more tasty, with a pronounced aroma, if you buy and use the mix.
Dosage: 5% to the total mass of flour.
Nutritional value per 100 g of product:
Proteins - 7.3 g;
Carbohydrates - 45 g;
Fats - 1.0 g;
245 kcal.
Organoleptic and physical indicators: The mix looks like a powder having a uniform mass. Small lumps are allowed, which should immediately disintegrate upon exposure. The shade of the mix is brown. Humidity is not more than 20.0%.
Storage conditions: Keep the mix in a ventilated room where the relative humidity is less than 75%. The temperature should be no more than 30 degrees Celsius. The mix can only be stored in a dry room. Shelf life is not more than 12 months from the date of manufacture.
Packaging: The mix is packaged in paper bags equipped with a polyethylene liner. Their weight is 15 kg. You can buy the mix online, the price is low. Products meet the requirements of all regulatory documents.
