Pillsbury™ Multigrain Bread Concentrate

Bake wholesome, hearty bread effortlessly with our Multigrain Bread Concentrate. Packed with nutritious grains, it creates delicious loaves bursting with flavor. Ideal for sandwiches or as a side, it’s the convenient path to homemade goodness.

Net Weight: Primary Pack 5Kg, Secondary Pack 5Kg X 4 units = 20Kg Bag
Green Circle with the text, VEG
Various bread types served in wooden top

Features & Details

  • Checkmark Egg Free
  • Checkmark Easy-to-use formula provides great versatility for unlimited menu offerings

Ingredients

Mixed Grains (42.9%) (Linseed, Kibbled Wheat, Corn Grits, Oat Flakes and Ragi), Wheat Flour (Atta), Wheat Gluten, Sugar, Sunflower Seeds, Wheat Bran, Iodized Salt, Soy Flour, Emulsifiers [INS481(i), INS472e], Preservative (INS282), Colour (INS150c), Dough Improver {Flour Treatment Agents [INS170(i), INS1100(i)], Antioxidant (INS300)}, Antioxidant (INS1102).

Contains Wheat, Oats And Soy Ingredients. May Contain Milk And Sulphite Ingredients.

Recipe Ingredients

Pillsbury™ Multigrain Bread Concentrate 300 g
Water 570 g
Flour/Maida 700 g
Shortening/Oil 20 g
Compressed Yeast 30 g

Nutrition Information

*Approximate Values Per 100 g*
Nutrtion Facts
Nutrient Name Product
Energy (kcal) 392
Protein 18.1 g
Carbohydrate 55 g
Total sugar 10.2 g
Added sugar 8.1 g
Dietary Fiber 9.5 g
Total Fat 12 g
Saturated fat 2 g
Trans fat 0 g
Cholesterol 0 mg
Sodium 1836 mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. See product label to verify ingredients and allergens.

Preparation

METHOD:
Add water, yeast, Pillsbury Multigrain Bread Concentrate, flour and shortening/oil to a bowl and mix using a bread hook or in a spiral mixer at slow speed for 2 min. Scrape & mix further at medium speed for 7-8 minutes until gluten network is formed. (The dough temperature should be 27-280C).
RESTING & MOULDING:
Give atleast 10 minutes resting time and scale the dough in desired amount and mould accordingly
PROOFING:
Place the mould in final proofer at 35-370C and 84% RH for 55-60 minutes. Bake as specified.
BAKING
Baking Temperature: 210-2200C
Baking Time: 25-27 minutes