Pan Suave

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 300g bread and 700g water


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


Puree for 30 secondes


Stir in 200g of smoothbread readymix


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


Bake at 115°C, 100% steam for 90 minutes


300g Brot und 700g Wasser abwiegen


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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