Nominal BLP Bread mix with chia seeds 500 g
Nominal BLP Bread mix with chia seeds 500 g
Flour Nominal BLP bread mix with chia seeds
500 g
Nominal bread made from the Nominal mix is light and does not contain bread spices. This also makes it suitable for preparing baked goods such as ciabatta or baguettes. The bread mix already contains all the dry ingredients for making bread with chia seeds. Just add water, oil and yeast, process, let rise and then bake. It is also suitable when following a gluten-free diet.
Chia seeds full of fibre
Chia seeds (Hispanic sage) containing over 30% fibre, together with golden flax flour, add to the nutritional value of this bread mix for the preparation of tasty, moist and gluten-free bread.
Key Features of Nominal BLP Bread Flour Mix with Chia Seeds
- Gluten-free bread mix with chia seeds
- With 9.5 g of fibre and 7.5 g of protein per 100 g
- Suitable for people with a gluten-free diet
- Just add water, oil and yeast
- Chia seeds contain over 30% fibre
Nutritional values per 100 g
Energy value
1454k kJ / 344 kcal
Fats
3 g, of which saturates 0.4 g
Carbohydrates
67 g, of which sugars 3,5 g
Proteins
6,7 g
Salt
1.9 gIngredients
Gluten-free wheat starch, lupin flour, millet flour, potato flakes, chia seeds (5%), thickener: guar flour, sugar, salt.
Preparation
500 g mixture
475 ml (g) of water
20 ml of oil
15 g fresh yeast
For baking in a home bakery:
Pour lukewarm water and oil into the baking dish, crumble fresh or dried yeast and add the bread mix. The recommended dosage of yeast and water refers to gluten-free baking programs with a rising time of approx. 45-50 min. and about 60 min. baking. It should not be stirred again vigorously during the rising process.
Depending on the type of baking machine and the length of the program used, we can adjust the temperature of the water and the amount of yeast. If the bread is sunken and over-risen (larger and uneven pores in the crumb), reduce the yeast dosage or use cooler water. If, on the other hand, the bread is underdone, has a denser texture and tends to crack on the surface, use more yeast or warmer water. During the first few minutes of mixing, it is a good idea to use a soft spatula to scoop the ingredients that have stuck to the sides of the bowl into the dough. Slice the bread when it has cooled completely. For baking in a conventional oven: According to the recipe, mix all ingredients at once and knead. Let the well prepared dough rest for a while (about 5 min) and then fill a Thoroughly greased mould with it. Shape with lightly oiled palms or sprinkle with gluten-free flour, e.g. buckwheat. You can also roll the dough roll in the seed mixture. Fill the bread tin about 3/5 full. Let rise for 45-60 min. (at a temperature of 35 °C) and protect from spicing. Bake in a preheated oven at 180°C for 60 minutes. We choose bottom and top heating.
For the preparation of smaller pastries (e.g. bulky, dalamans, baguettes or ciabattas) take about 20 ml of water from the recipe. We process like bread. For baking baguettes, we prefer a corrugated baking tray. The smaller pieces rise for about 40 minutes, then bake at a higher temperature (even 220 °C) for about 20-25 minutes.
Storage
At relative humidity up to 75 % and temperature up to 30 °C, always closed. Protect from direct sunlight.
Durability
Under storage conditions 12 months.
Specifications
Energy value per 100g
Features
Composition per 100g
Allergens
Weight
Country of origin
Healthy flours
| Code: | SPTnom012 |
| Warranty: | 24 months |
| Manufacturer information |
NOMINAL CZ OBCHODNÍ s.r.o., Kozlov 68, 594 51 Křižanov, Kraj Vysočina; Česká republika, 774 496 441 
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