Toast of Tomorrow - O-tentic Alpine Grain


Working Method
  • Mix all ingredient in spiral mixer except butter, for 7mins slow & 5mins fast, or until gluten develop.
  • Give the dough a 10mins floor time then divide into 450g and rest for another 10mins.
  • Next, shape the dough and let it poof for 1 hour.
  • Bake the bread at 230°C top and 210°C bottom for 20–30mins.


Complexity level:  

Easy Alpine Grain, is a delicious and nutritious bread with plenty of seeds and grains from the Alps.

O-tentic Durum is a convenient solution for creating breads with a distinct taste of yesteryear deliciousness.

Sapore constitutes a range of sourdough and other solutions based on fermentation that offers a natural, traditional and differentiating taste and structure to finished baked products.