SwissBake®|Bakery Ingredients Manufacturer|Premixes Flours Recipe

SWISSBAKE SPECIALITY FLOURS Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties. These quality flours from us are a result of our dedication and passion for well-crafted flour.  Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers. French classification for flour  is based on the resulting amount of residue after processing 10 kg of flour in a 600º C furnace. T45 or Type 45 is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly T150 has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover. •          T45 Swiss-Bake French Style Flour , 25kg bag Soft Whe

Soft and flaky on the inside, crisp and crusty on the outside. This bread's delightfully crisp crust and tender interior are developed when the bread is baked in an oven with steam. Baker Recipe for French Baguette Wheat Flour 900gm SB BAGUETTE 10 100 gm Water 650 gm Fresh Yeast/ Dry Yeast 30 gm/ 12 gm Baking Method Put all ingredients in a mixing bowl  Mix it for 4 min at slow speed and 6 min at fast speed Maintain the Dough Temperature around 24ºC to 26ºC Keep aside for Fermentation for at least 15 min (Bulk Fermentation- First ) Now make 300 gm round pieces from the Dough Keep aside for Fermentation for at least 15 min ( Second Fermentation) Now it's time to give shape, Stretch the round pieces to make them little longer Keep aside for Fermentation for at least 15 min ( Third Fermentation) Last and Final proof for 40 min under 75% humidity and temperature approx 30ºC Bake it under 203ºC of falling temperature of 200ºC Bake for 25 min a

With our instant  Vanilla Mousse mix  makes a rich and creamy diet dessert. Just add milk, whip, and chill. Baker Recipe for Vanilla Mousse SB INSTANT VANILLA MOUSSE MIX 400 gm Milk 1000 gm Baking Method Place all ingredients into  mixing bowl Whip it on medium speed for  4 to 5 min  until smooth and raised For optimum results refrigerate the mousse after mixing for at least  60 min . SwissBake  Is Leading Supplier, Exporter and Manufacturer of bakery ingredients across Asia, Middle East, Africa and Europe.

Serving the ideal pizza is a quest of many. But only a few have been able to master this skill well. For getting that perfect pizzas dough , it’s important to know a few key techniques along with using the best ingredients. Having the right Flour is must Every master pizza baker is very strict on this. Having good strong Pizza flour makes a lot of difference. Finely milled flour with high gluten content is the best suited for Pizza making. You can even blend in a little semolina flour for that added crunchy taste.  SwissBake Italian Pizza Premix 300 g Pizza flour / SB T65 French Style Flour 700 g Water  (Room temperature) 580 g to 600 g Active Dry Yeast  10 - 15 g   or  Fresh Yeast 20 g  Olive Oil 50 g Using a Spiral Mixer,  Mix for 2 to 4 minutes  on slow and  5 to 6 minutes  fast depending on the type of mixer and dough batch size. Finished dough temperature should be in the  range of 27º C to 30º C .  Rest the dough on a  bench for 20 – 30 minutes . Scale individua

A mousse is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. Per 100 grams chocolate mousse contains 225 calories . Ingredients SwissBake Instant Chocolate Mousse Mix 400 gm Milk 1000 gm Method  Place all ingredients into mixing bowl,      Whip it on medium speed for 4-5 mins until smooth and raised For optimum results refrigerate the mousse after mixing for 60 min Buy Now SwissBake Instant Chocolate Mousse Mix