Kwali garni

Kwali garni are multigrain mixes to decoration of different kinds of bread and to production of multigrain bread and small rustic baking products. Kwali garni mixes are alternative for getting new, wide stock on bakery. Proposed amount to dough is 10%-25% in relation to used quantity of flour.

The following kinds of mixes are offered:

• Kwali garni-słoneczny is universal mix of cereal flakes, linseeds, sesame seeds and sunflower seeds. Linseeds, sunflower seeds and sesame seeds are natural sources of vitamins and minerals and they have positive influence on texture of bread and its taste values.
• Kwali garni-amaranti is multigrain mix which consists of e.g. amaranth and soya, which have particularly nutritional and health values esteemed in prevention of sclerosis diseases.
• Kwali garni-natura is mix of cereal flakes and whole sunflower seeds, gold linseeds and soya with all-round using and like interesting decorative element.
• Kwali garni-złocisty is mix of wholegrain: linseeds gold and brown, sunflower seeds, black cumin and coarse salt to decoration of every kind of bread and small wheat breads (like baguette, spice rolls) or grilled snacks.

KWALI GARNI shall be soaked in hot water in relation of 1:3 and with time of soaking of approx. 30 minutes, next shall be put into the dough. The rest stages of production according to your trade. Decoration at your sole discretion. The dough should be decorated before baking.

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Preparation:

• Combine all components and mix.Into the dough should be added the soaked mix of grains!
• mixing time: 5 min. at low speed and 5 min. at high speed
• dough temp. 26-28ºC
• the dough should be divided into parts (mass of 2400g) and rounded
• first growth: 10-15 minutes
• every part should be divided by dough divider into 30 pcs, not rounded, coated with any Kwali garni and put on the baking sheets
• last fermentation approx. 40-50 min.
• Baking temperature 240-230ºC with steaming up, for about 15 minutes

Advice:

• In case of using it to bake Kwali garni-złocisty you should take into consideration that it contains 8% of salt in its composition, due to this fact the amount of salt added into the dough shall be reduced. For above recipe should be only 0,02-0,04 kg.