Do you want to extend your "healthy" offer? Our brand new EAT HEALTHY CHIA'TWIST is available according to your creativity! Here are some examples of recipes: brioche, rustic bread, buns, soft bread ... Bring a touch of novelty on your shelf and delight the taste of your customers. Contact us now >>> aitcontact@soufflet.com

1. RECIPE BOOKLET
EAT HEALTHY CHIA’TWIST
NEW MIX 2020
A gourmet solution with tasty seeds (Chia, Sunflower, Pumpkin)
& fruits inclusions (Grape, Fig, Blackcurrant)
SALTY
OR SWEET
BAKING AT THE
OPTION OF YOUR
INSPIRATIONS!

2. INGREDIENTS BAKING
EAT HEALTHY
CHIA’TWIST MIX 50%
50 kg
Wheat flour 50 kg
Water (depends on
the flour quality)
56 - 58 l
Salt 1,7 kg
Fresh Yeast 1,5 kg
Kneading 4 min + 6 min
Dough
temperature
24 - 26°C
Bulk fermentation 60 min
Scaling weight 400 g in balls
Final Proofing 60 min at 25°C
Baking with steam
Deck oven
30 min at 230°C
Dosage
50%
RUSTIC
BREAD
eat healthy
chia’twist

3. INGREDIENTS BAKING
EAT HEALTHY
CHIA’TWIST MIX 50%
50 kg
Hard wheat flour
(prot.>12%)
50 kg
Milk powder 1 kg
MAXISOFT MOELLEUX CL 1 kg
Water (depends on
the flour quality)
44 - 46 l
Vegetable fat 4 kg
Sugar 3 kg
Salt 1,7 kg
Fresh Yeast 5 kg
Kneading 4 min + 8 min
Dough
temperature
27 - 28°C
Bulk fermentation 10 min
Scaling wheat 80 g in balls
Final Proofing
50 min at 35°C
H.R%90
Baking
Deck oven
10 min at 240°C
Dosage
50%
eat healthy
chia’twist
BUNS

4. INGREDIENTS BAKING
EAT HEALTHY
CHIA’TWIST MIX 50%
50 kg
Wheat flour 50 kg
MAXISOFT MOELLEUX CL
M153055
1 kg
Sugar 3 kg
Vegetable fat 6 kg
Salt 1,7 kg
Water 45 - 47 l
Fresh Yeast 4 kg
Kneading 4 min + 7 min
Dough
temperature
27 - 28°C
Scaling wheat 350 g in baking tin
Proofing
50 min at 35°C
H.R%80
Baking
with steam
Deck oven
25 min at 220°C
Dosage
50%
eat healthy
chia’twist
SOFT
BREAD

5. eat healthy
chia’twist
INGREDIENTS BAKING
EAT HEALTHY
CHIA’TWIST MIX 50%
50 kg
Hard wheat flour
(prot. <12,5%)
50 kg
MAXISOFT MOELLEUX CL
M153055
3 kg
Water (depends on
the flour quality)
26 - 28 l
Vegetable fat 14 kg
Egg 14 kg
Sugar 12 kg
Salt 1,7 kg
Fresh Yeast 6 kg
Kneading 4 min + 5 min
Dough
temperature
28 - 29°C
Bulk fermentation 30 min
Scaling weight 45 g in balls
Final Proofing
2h-2h30 at 35°C
H.R%80
Baking with steam
Deck oven
Egg glazing
12 min at 190°C
Dosage
50%
MINI
BRIOCHE

6. DOSAGE: 50%
PACKAGING: 25 KG
A Soufflet Group company
AIT Ingredients - 7 quai de l’Apport Paris 91100 Corbeil-Essonnes - France
Tel.: +33 (0)1 60 90 05 00 (Export : 05 10)
Fax: +33 (0)1 60 90 05 01 (Export : 05 11)
www.ait-ingredients.com
www.ait-ingredients.com I www.soufflet.com
aitcontact@soufflet.com
CONTACT
eat healthy
chia’twist
CHIA SEEDS :
SOURCE OF PROTEIN
RICH IN FIBER
SOURCE OF
OMEGA-3 FATTY ACID