Sandwich Bread
Irwin Valley Lupin Flour at 15% of
total cereal weight may be used in
this basic lean bread formula.
Adding Lupin Flour at this level,
increases hydration by
approximately 5% and provides an
attractive colour to the crumb.
Lupin is high in dietary fiber (30%)
and protein (close to 40%) low in fat
(6%) and contains only minimal
starch and therefore a very low
Glycemic Index (GI)
Lupin Flour is very easy to
incorporate in your range of baked
goods.
Preparation Time
60-80 minutes
Cooking Time
28 minutes
Ingredients
(Bakers Percentage)
- 85 Bakers Flour
- 15 Lupin Flour
- 1 Improver*
- 2 Salt
- 3 Gluten
- 2 Canola Oil
- 3 Yeast
- 66 Water
Method
- Add all ingredients to mixer
- Mix and develop dough
- Provide dough with 10 min. recovery time
- Scale dough in 780g pieces and round dough pieces
- Allow 10 minutes, intermediate proof.
- Mould into required shapes and place in tin.
- Place in prover.
- Place in preheated oven when fully proved.
- After baking allow to cool on wires or in baskets.
Notes & tips
- *Usage rate of improvers vary. Use the improvers at the manufactures recommended addition level.
- Recommended dough temperature 27-28°C
- Proving Conditions: High Tops 38°C/85%H –70min, Square Sandwich 38°C/85%H –40min,
- Baking conditions: 220-235°C / 28min
| Nutrition Information |
100g |
| Energy |
952 |
| Protein |
11.5 |
| Fat, Total |
2.6 |
| Fat, Saturated |
0.3 |
| Carbohydrate |
35.8 |
| Sugars |
0.3 |
| Sodium |
466 |
| Dietary Fibre |
4.6 |