Graham

Graham is a mix for the production of wheat bread based on Graham four

The product is marked with the clean label sign, free of any additional substances. Ideally suits the constantly growing expectations of conscious consumers. This is a bread with an extremely full aroma, delicate in taste. It is distinguished by its beautiful, deep color and subtle scent characteristic of the Graham flour. The product retains long-lasting freshness.

Recipes for:

100% Graham bread
Bread
Bread roll

Graham recipes for downloading on the website

100% Graham bread

Ingredients	Ingredients [g]
Wheat flour type 1850	1000
Wheat flour type 750	-
Wheat flour type 500	-
Graham mix	300
Yeast	40
Salt	-
Improver White	-
Water	975
TOTAL	2315
Production method
Kneading	3’ + 15’
Dough temperature	28-30˚C
1St fermentation (on the table)	20'
2nd fermentation	30-40'
Baking (hearth oven)	210˚C / 35'

Bread

Ingredients	Ingredients [g]
Wheat flour type 1850	700
Wheat flour type 750	300
Wheat flour type 500	-
Graham mix	300
Yeast	40
Salt	-
Improver White	-
Water	950
TOTAL	2290
Production method
Kneading	3’ + 15’
Dough temperature	28-30˚C
1St fermentation (on the table)	20'
2nd fermentation	30-40'
Baking (hearth oven)	210˚C / 35'

Bread roll

Ingredients	Ingredients [g]
Wheat flour type 1850	400
Wheat flour type 750	-
Wheat flour type 500	600
Graham mix	150
Yeast	50
Salt	10
Improver White	5
Water	650
TOTAL	1865
Production method
Kneading	2’ + 6’
Dough temperature	26-28˚C
1St fermentation (on the table)	15'
2nd fermentation	40'
Baking (hearth oven)	230˚C / 17'

Gallery

Files to download

Leaflet