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BOSCAIOLO
- Short description: 50% SPECIAL FLOUR FOR RYE BREAD WITH SOY AND PREMIXED SEEDS
- Product Code: 1249
- Packaging: Bag of 15 Kg
- Reward Points: 83
- Availability: Product available for online sale (see Terms & Conditions)
BOSCAIOLO is a bread inspired by Northern European traditions, evoking forests and clearings. It is a rustic rye bread featuring an intriguing combination of sunflower seeds, flaxseeds, sesame seeds, and soy granules.
Bold flavors blend into a special mix of Type "1" wheat flour, rye flour and natural sourdough, and barley and wheat malts. Its dark amber color and even crumb structure make it as appealing to the eye as it is to the palate!
This mix produces a protein-rich, slightly tangy bread with a robust taste and rustic appearance.
USAGE:
BOSCAIOLO is used at 50% and mixed with wheat flour.
USAGE DOSE (Direct Dough Method):
- BOSCAIOLO: 500 g
- Type "0" Wheat Flour: 500 g
- Yeast: 20 g
- Extra virgin olive oil: 40 g
- Water: 600-650 g
PREPARATION: Detailed on the label.
CROCKER 50
SPECIAL FLOUR FOR MULTIGRAIN AND SEED BREAD (WHEAT, RYE, OATS, FLAX, SUNFLOWER, SESAME, MILLET, AND POPPY)
CEREÀLUS 50
SPECIAL FLOUR FOR MULTIGRAIN AND MULTISEED BREAD (WHEAT, SOY, CORN, RYE, BARLEY, MILLET, SESAME SEEDS, AND FLAXSEEDS)
MONTAGNON
50% SPECIAL FLOUR FOR RYE BREAD WITH SOY AND VARIOUS SEEDS (SUNFLOWER, FLAX, SESAME), WITH SOY FIBER
GRAN KORN 50
50% SPECIAL FLOUR FOR BREAD WITH 3 GRAINS (SPELT, RYE, WHEAT) AND 3 SEEDS (MILLET, FLAXSEED, SUNFLOWER)
REX FIBER 50
50% SPECIAL FLOUR FOR DARK BREAD WITH 4 CEREALS (SOFT WHEAT, RYE, BARLEY, CORN), SEEDS, AND SOY, WITH PUMPKIN SEED DECORATION
PLURIFIT 50
50% SPECIAL FLOUR FOR MULTIGRAIN BREAD(WHEAT, RYE, BARLEY, BRAN) AND MULTISEED (PUMPKIN, SUNFLOWER, FLAX, MILLET)
MULTI DARK 50
SPECIAL FLOUR FOR BREAD WITH WHOLE WHEAT, WHOLE RYE, AND MULTIPLE SEEDS (MILLET, SUNFLOWER, FLAX)
Tags: rustic rye bread, multigrain bread mix, seeded bread, flour for protein bread, artisanal bread, bread-making mix, whole grain bread, bread with natural leaven, malted flour, Nordic bread