Smoothbread - smoothfood

Special Ready mix for texture-defined bread

Content (net): 1,6 kg bucket (Article No.. 6064); 5,0 kg bucket (Article No. 6065)

Ingredients: wheat gluten, maltodextrin, whey protein, fat powder (rapeseed), gelling agent agar agar, agent xanthan

That‘s how it works:

Use dried bread (including edges, guts)
Bread from the baker without additives is the most suitable
Measure the core temperature at the end of the regular baking time(has to be 90°C)
Kernles in bread should be avoided
The size and material (e.g. silicone) of the loaf tin changes the baking time and the regeneration result

high protein content
authentic bread taste
sliceable and spreadable
content is sufficient for up to 8 loaves (approx. 160 slices of bread) respect. 25 (approx. 500 slices of bread)

Weigh 450g bread and 1050g water

Chop bread roughly; soak in water (for approx. 30 minutes)

Puree for 30 secondes

Stir in 300g of smoothbread readymix

Put the mass into a lined loaf tin (approx. 25,5*11,5*7cm)

Wrap the mold airtight with cling film

Bake at 115°C, 100% steam for 120 minutes

Check the core temperature (90°C). If necessary, extend the regeneration time. Cool down to room-temperature within the loaf before

Serve as slices of approx. 0.8 cm and particle-free spreads!

Preparation in the oven: Preheat the oven to 115°C. Place the bread mixture (filled into the loaf tin), covered, in a pan with hot water (water bath) on the middle shelf of the oven. Baking time about 120 minutes. Plaese also check the core temperature of the bread in this variant and, if necessary, externd the baking time.

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