SwissBake®|Bakery Ingredients Manufacturer|Premixes Flours Recipe

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.  Pure  French style flour , perfect for making high-quality  cakes and sweets . It is fine, sof

SwissBake Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley , flax , millet , oats , wheat , and whole-wheat flour , among others. Some varieties include edible seeds in their preparation, such as flaxseed , quinoa , pumpkin seeds , and sunflower seeds . Multi-Grain Bread Premix is a convenient mix to make excellent quality whole wheat bread . This SwissBake Brown BreadPremix has a selected blend of grains and flours perfect for bread and rolls .  Baker Recipe  for Multigrain Bread Wheat flour 750 gm SB MULTSKORN BROT 25 250 gm Water 580 gm - 600 gm Fresh Yeast / Dry Yeast 40 gm / 15 gm Baking Method Mixing time (approx) 4 min slow & 6 min fast Dough temperature 24ºC to 26ºC Bulk fermentation time 30 min Scaling weight 500 gm Intermediate proof Not required Final proof 40 min under 75% humidity and temperature of 30ºC Baking temperature 230ºC under falling temp of 200ºC Baking time 45 mins ap

SwissBake Gluten free Cake and Muffin mix is a complete versatile mix for the production of various gluten free sweet baked goods like muffins, cake and cookies.  SB-Fit  Gluten free Cake and Muffin mix make muffins and cakes as delicious as the original wheat flour varieties.  Benefits +    Versatile production possibilities +    Perfect batter consistency +    As delicious as the original with flour +    Simple and reliable production Baker Recipe  for Gluten Free Muffins - Vanilla SB-Fit Muffin Mix 1000 gm Whole Eggs 650 gm Sunflower Oil 350 gm Water 200 gm Baking Method Mix on fast speed 5 min Bake @ 180ºC 20 - 25 min

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.  Wholemeal French style course Flour; type T150 is ideal for making whole wheat, high fiber ar

This dark medium granulation flour is milled from imported German  rye grains  and grits. It is slightly dark and milled closer to bran than the endosperm. It gives a dense and dark texture with full rye flavour (slightly sour). This flour can be used in combination with refined wheat flour to make varieties of rye sandwich breads and other artisan rye breads. Rye Flour Type 1150 is equivalent to a medium to dark rye flour. Mineral Content : 1.25% - 1.35%    Protein Content  : 8.0% - 9.0% Key Ingredients:  100% Rye flour Swiss-Bake Rye flour is non-fortified, unbleached and non-bromated.

A brownie is a square baked dessert . It is a cross between a cake and a soft cookie in texture and comes in a variety of forms. Depending on its density, it may be either fudgy or cakey and may include chocolate chips , nuts , or other ingredients. Egg less Chocolate Brownie is made using maida and cocoa powder. It is an interesting and an easy-to-make dessert recipe and is ideal for occasions like birthday parties , game nights and dates . These Egg less Brownies are a breeze to make, and so delicious made with a SwissBake Egg Free Brownie mix . These egg less brownies are sure to satisfy any sweet tooth. SwissBake is the manufacturer, exporter and supplier of Egg free Brownie Mix in India , which gives you the very best egg free brownie mix you'll ever bake. Baker Recipe  for Egg less brownie SB EF BROWNIE MIX 1000 gm Shortening ( Oil ) 240 gm Cold Water 320 gm Nuts / Chocolate Chips (Optional) 250 gm Baking Method Place all Ingredients exce

SwissBake  Chocolate Sponge Mix, is a premix in powder form, it is used for the convenient production of rich chocolate sponge cake and swiss rolls. Baker Recipe  for Chocolate Sponge Cake Sponge Cake SWISS SCHOCO BISQUIT 1000 gm Water ( Cold ) 160 gm Fresh Eggs ( Cold ) 750 gm / 15 eggs Swiss Rolls SWISS SCHOCO BISQUIT 1000 gm Water ( Cold ) 250 gm Fresh Eggs ( Cold ) 750 gm / 15 eggs Baking Method Place all the ingredients in a mixing bowl. Mix on high speed 6 to 8 minutes. Scale the batter into a cake tin or baking tray Bake at 200 ºC to 180ºC falling approx 20 to 25 minutes. For Swiss Rolls bake at 230º C. approx 20 to 25 minutes.

SwissBake Concentrated premix for making high fibre brown bread . With its high amount of wheat bran its a healthy choice for making variety of wholesome breads. Baker Recipe  for Brown bread Wheat flour 800 gm SB WEIZEN BRAUNIS BROT 20 200 gm Water 580 gm - 600 gm Fresh yeast / Dry yeast 30 gm / 12 gm Baking Method Mixing time (approx) 4 min slow & 5 min fast Dough temperature 24ºC to 26ºC Bulk fermentation time 30 min Scaling weight 500 gm Intermediate proof Not required Final proof 40 min under 75% humidity and temperature of 32ºC Baking temperature 230ºC under falling temp of 200ºC Baking time 45 mins approx for 500 gm dough