Pumpkin bread give this bread the characteristic taste.
Light aromatic bread type, a blend of wheat and rye flour, with long lasting freshness.
The melon seeds nutty taste gives a special note to this bread.
Finest selection of raw material guarantees best bread quality.
Easy to handle for professional bread quality.
Pumpkin seeds are one of the most complete, satiating and hypoallergenic foods. First of all, we have to mention zinc, which helps to have a beautiful and smooth skin as well as a healthy bone system. Pumpkin seeds are also a source of phosphorus, potassium, calcium, manganese, iron, copper and selenium. All this valuable complex of mineral substances keeps us vigorous, protects against osteoporosis, anemia and oxidative stress. The ticks contain valuable vitamins
Group B vitamins act beneficial on the nervous system and help reduce bad cholesterol. Pumpkin seeds also contain Vitamin A, C, E and K. The presence of such a powerful antioxidant complex turns pumpkin seeds into a valuable food in the fight against cell aging and cancer. Vitamin K, in turn, helps to clot blood. Especially valuable is its intake in people with elevated blood sugar levels.
The list of benefits of pumpkin seeds does not end here
They are a source of L-tryptophan - an amino acid that converts to serotonin and helps for better sleep and avoid depressive states. They help reduce the level of bad cholesterol (LDL) in the body.
Pumpkin seeds help to prevent kidney stones, have anti-inflammatory action and relieve arthritic pain, effectively eliminate parasites and worms, and it is advisable to consume them from young children. Pumpkin seed oil is also prescribed against prostate enlargement.
Sample instruction manual:
If we use the concentrate:
5,000 kg concentrate from Baker's standard
3.200 kg sour dough
3.00 kg wheat flour type 550
0,200 kg fresh yeast or 0,080 kg dry yeast
5,200 kg water
16,600 kg total dough weight
Mix: spiral mixer 10 min slow,5-6 min fast
Dough temperature: 26 °C
Firmention: 20 min
Baking: start at 240 °C, decreasing to 220 °C, 55 min