Malt Crunch

A blend of malted flours, malted wheat and salt on a strong flour base. This mix is designed to give an interesting malted flavour which combined with the malted wheat results in a distinctive textured nutty bite.

Recipe: Malt Crunch

DO NOT ADD SALT

INGREDIENTS

Stage One

kg

grm

%

Malt Crunch Flour

16

.000

100

*Improver

-

.160

1.0

Yeast

-

.480

3

Water

8

.640

54.0

 

MIXING - Time

Spiral

2 mins. slow, 5 mins. fast.

Slow mixer

25 - 30 mins.

High speed

2.5 - 3 mins.

Bulk Ferment

10 - 15 mins.

Baking Temp.

230°C (450°F)

Baking Time

30 mins. small

35 - 40 mins. large.

 

Because it is a malt base product a slower extended bake is advised, this will ensure the product is thoroughly baked.

* Compound improver designed for no time doughs and which contains special emulsifiers to aid dough stability and bread volume.