“Guarani Vital” Bread with guarana

„Guarani Vital” bread with guarana is 33% premix for baking high energy rye bread with guarana, yoghurt powder, amaranth, high content of malt, rye flakes and sunflower seeds. This product is based on natural and healthy ingredients composed in that way to influence beneficially on human body. Guarana gives energy and vitality. Besides, it shows a wide range of beneficial effect on the body, e.g.it increases endurance, resistance on physical and psychical stress. By stimulating brain’s activity, it also improves concentration. It is helpful at relieving of headaches, particularly in migraines. It is said that it has some features of aphrodisiac. The amount of guarana in ready bread from „Guarani Vital” premix equals a big cup of coffee. Amaranth is described as “the Cereal of 21th Century” , as a source of squalene – valuable ingredient used in the prevention of cardiovascular diseases.The texture of the crumb is improved and the freshness of bread is extended thanks to enriching the premix with yoghurt. As a result it is a real, rye, dark bread with deep taste and aroma for consumers – gourmets and for those who pay attention on well-ballanced and healthy diet.

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Method of preparation:

• Premix shall be soaked in the whole amount of water given in recipe for 30 minutes. Temperature of water shall be 45 – 50 ºC!!!
• Soaked premix shall be left in warm place or in proving room!!!
• Next put rest components and mix. Mixing time: only 8 minutes at low speed.
• Increased amount of yeast given in recipe is not recommended as it can cause holes in the crumb of bread.
• Dough temperature: 30 ºC.
• After making dough it shall be moulded into the parts with the use of water (not flour).
• ATTENTION: the dough is very watery.
• The quantity of portion of the dough should be adapted to the size of tins used in the bakery.
• Proposed quantity of portion of dough for small tin is 800g.
• The parts of dough should be put into tins, their surface should be smoothen out with wet hand and sprinkled with a big quantity of rye flour. The parts of dough should be given to proving room for last fermentation for approx. 30 – 40 min.
• Baking time: 60 minutes; initial temperature 240 ºC then decreased to to 180 ºC.
• After putting the dough into the oven, steam up it slightly. After approx 7-10 minutes carry the steam from the baking chamber.
• Ready bread can be cut after getting completely cold e.g. about 4 – 5 hours on no spread bread slicers.
• This kind of bread is a tin’s bread.