Loaf Breads

29 Mar 2023

Hot Fire Batard
Acai Bread
Bee Pollen Bread
Seaweed Bread

Hot fire batard

Ingredients

Working Method

Decoration Before Baking

Turn over on oven loader, dust rye flour and giveincision.

Baking

Acai Bread

Ingredients

Working Method

Decoration Before Baking

Turn over on oven loader, dust rye flour and giveincision.

Baking

Bee pollen bread

Ingredients

Working Method

Decoration Before Baking

Turn over on oven loader, dust rye flour and giveinsicion.

Baking

Seaweed Bread

Ingredients

Working Method

Decoration Before Baking

Turn over on oven loader, dust rye flour and giveinsicion.

Baking

Nordic Kernebrød

This Nordic Kernebrød is a healthy and delicious option for anyone looking for a hearty and satisfying bread. It's perfect for breakfast, lunch, or dinner.

Babka Original

This Original Babka recipe is made with Mimetic, Puraslim and Soft’r. It’s a delicious dessert that will leave you wanting more!

Mochi Classic

Looking for a delicious dessert? Try our classic Mochi recipe made with premium Tegral. Perfect for any occasion!

Kare-Kare

Recipe of Kare-Kare using Belcolade and Topfil

Flour	1000g	100%
Salt	20g	2%
Water +/-	720g	72%
Smoked Paprika Spices	10g	1%
Paprika Powder	2.5g	0.25%
Jalapeño	40g	4%
Sambal	20g	2%
Sproutgrain Oat	250g	25%
Sapore Alcina	100g	10%
O-tentic Tradizione	40g	4%

Previous Manipulation		Add the Jalapeños & Sproutgrain Oat add the end ofmixing time.
Mixing Time		00:13:00 1st Speed 00:01:00 2nd Speed
Dough ºC / ºF		24 °C
Bulk Fermentation		00:15:00
Scale		1050 Grams
Manipulation After Scale		Make round and cover with plastic. Leave atambient temperature.
Intermediate Proof		00:15:00
Make Up		Make long and place in big bannetons.
Final Fermentation		12:00:00 6 °C 75 % Humidity

	Energy	Energy KJ	Fat / Saturated Fat	Carbs / Sugars	Proteins	Fiber	Salt	Sodium
	193.05 kcal	816.16 Kjul	1.22 g / 0.15 g	38.17 g / 1.33 g	6.29 g	2.22 g	0.96 g	376.71 g

Flour	1000g	100%
Salt	20g	2%
Water +/-	700g	70%
Acai Puree	150g	15%
Pumpkin Seeds	100g	10%
Chia	20g	2%
Papaya	60g	6%
Pineapple	100g	10%
Red Powder	5g	5%
O-tentic Tradizione	40g	4%
Sapore Oracolo	100g	10%

Previous Manipulation		Toast the pumpkin and the chia seeds in the ovenbefore using. Add toasted Chia & Pumpkin, papaya& pineapple add the end of mixing time.
Mixing Time		00:13:00 1st Speed 00:01:00 2nd Speed
Dough ºC / ºF		24 °C
Bulk Fermentation		00:25:00
Scale		1050 Grams
Manipulation After Scale		Make round and cover with plastic. Leave at ambient temperature.
Intermediate Proof		00:25:00
Make Up		Make long and place in big bannetons.
Final Fermentation		12:00:00 8 °C 75 % Humidity

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Loaf Breads

Hot fire batard

Ingredients

Working Method

Decoration Before Baking

Baking

Acai Bread

Ingredients

Working Method

Decoration Before Baking

Baking

Bee pollen bread

Ingredients

Working Method

Decoration Before Baking

Baking

Seaweed Bread

Ingredients

Working Method

Decoration Before Baking

Baking

Related Articles

Nordic Kernebrød

Babka Original

Mochi Classic

Kare-Kare

	Deck Oven		0.2 Liters Steam 230 °C - Top 230 °C - Bottom 00:45:00

Previous Manipulation		Add Bee pollen and sunflower seeds add the end of mixing time.
Mixing Time		00:13:00 1st Speed 00:01:00 2nd Speed
Dough ºC / ºF		24 °C
Bulk Fermentation		00:25:00
Scale		1050 Grams
Manipulation After Scale		Make round and cover with plastic. Leave at ambient temperature.
Intermediate Proof		00:25:00
Make Up		Make long and place in big bannetons.
Final Fermentation		12:00:00 8 °C 75 % Humidity

Flour	700g	70%
Wholemeal Flour	300g	30%
Water +/-	420g	42%
Bouillon	450g	45%
Sea Salt	15g	1.5%
Fresh Seaweed	50g	5%
Dulse	80g	8%
Green Coloring	3g	0.3%
O-tentic Tradizione	40g	4%
Sapore Baiota	100g	10%

Previous Manipulation	Add the Seaweed & Dulse add the end of mixingtime.
Mixing Time	00:12:00 1st Speed 00:01:00 2nd Speed
Dough ºC / ºF	24 °C
Bulk Fermentation	00:25:00
Scale	1050 Grams
Manipulation After Scale	Make round and cover with plastic. Leave atambient temperature.
Intermediate Proof	00:25:00
Make Up	Make long and place in big pannetons.
Final Fermentation	12:00:00 8 °C 75 % Humidity