Mix
Baking mixes
Protein Sandwich Loaf Mix
500 g
27.3 gProtein
11.9 gCarbs
13.4 gFibre
<1.1 gSugars
Per 100 g of finished product
Bake a sandwich loaf at home with 27.3 g of protein and 13.4 g of fibre per 100 g.
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Description
Bake a sandwich loaf at home with 27.3 g of protein and 13.4 g of fibre per 100 g. A mix designed for an even crumb that is easy to cut into thin slices for sandwiches, toast and French toast.
Ingredients and allergens
Protein blend (35%) (wheat protein, sunflower seed flour, soya protein), wholemeal wheat flour (17%), soya semolina (12%), wheat bran (10%), flax seeds (7%), soya flour (6%), linseed flour (5%), oat fibre (5%), salt (<2%), emulsifier: soya lecithin (<2%); acidity regulator: sodium diacetate (<2%).
Allergens: Contains gluten from wheat and oats, and soya. May contain traces of barley, rye, spelt, egg, milk, hazelnuts, sesame and lupin.
Nutrition information
| Typical values | Per 100 g |
|---|---|
| Energy | 1018 kJ / 243 kcal |
| Fat | 6.6 g |
| of which saturates | 0.8 g |
| Carbohydrate | 11.9 g |
| of which sugars | 1.1 g |
| Fibre | 13.4 g |
| Protein | 27.3 g |
| Salt | 1.28 g |
Nutritional values are subject to the natural variations of natural products.
Directions
- 500 g of mix + 15 g of yeast + 450 ml of water at 30 °C.
- Knead for 6 min on low speed and 10 min on high speed (dough at 26–32 °C).
- Shape into a rectangle, place in a tin, cover with cling film and prove for 45 min.
- Preheat to 230 °C, put the loaf in and lower to 200 °C. Bake for 20–25 min.
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