Plant-Based Baking Blend

Code: RD-0810

Use at 15 to 35% FB in baked goods for delicious taste and a good source of plant based ingredients. Consider 55% absorption.

Suggested Uses:
• All baked goods

 

Category:

Blend Attributes

96.7% Whole Grains

8.8% Fiber

14.5% Protein

*per 100g

 

 

 

Recipes

 

Plant Based Pan Bread

Ingredients

Sponge

  • 66.67 % Flour all purpose
  • 40 % Water
  • 1 % Dry yeast

Dough

  • 1 % Dry yeast
  • 5 % Sugar
  • 2 % Salt
  • 33.33 % Flour all purpose
  • 42 % Water
  • 30 % Plant based baking blend (RD-0810-V1)
  • 107 % Fermented sponge
  • 0.50 % Cultured wheat starch (as required)
  • 0.25 % Softening enzyme (as required)
  • 0.50 % Dough improver (as required)

Instructions

  • Mix sponge on low for 2 minutes
  • Mix an additional 3 minutes on fast
  • Fermentation for 2 hours
  • Mix the dough until it develops
  • Use a spiral mixer and mix for 2 minutes on low and then 8 minutes on fast
  • Dough temperature should reach 25ºC / 78ºF
  • Floor time: 5 minutes
  • Divide into 750g Round
  • Let rest 15 minutes
  • Place into 8 inch bread pans
  • Proof for 60 minutes
  • Bake at 425ºF for 25-30 minutes

 

Technical Data Sheet

 

 

 

 

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