Introducing Suprima’s Artisan Multigrain Bread Dough
We’re excited to introduce our latest addition to the Artisan Dough range – the Multigrain Frozen Dough. This expansion of our frozen dough selection is the result of extensive research and development efforts led by Prima Group, our parent company with six decades of experience in the baking industry.
Our Artisan range, which now features the Multigrain Dough, is a testament to the expertise of Suprima’s product specialists and food technologists. It also includes the popular Artisan White Sourdough and Sourdough Pizza Balls.
Read on to learn more about this new product and discover how to effortlessly incorporate it into your bakery, cafe, or restaurant.
Learn About Our New Multigrain Frozen Dough
At Suprima, we support Australian bakers, cafe owners and restaurants by providing them with a large range of dough products to bake in-house. In addition to our popular Aussie scrolls, crusty White Vienna dough and classic white bread roll dough, we’ve created multigrain dough as part of our Artisan Dough range.
This premium dough features a delicious blend of locally grown, Australian (and imported) mixed seeds and grains, including:
- Malted wheat flakes
- Rolled oats
- Rolled barley
- Rolled triticale
- Rolled rye
- Maize grits
- Buckwheat
- Linseed
- Kibbled soy
- Sunflower seeds.
A Unique, Sourdough Culture
Interestingly, our artisan dough is made with a locally crafted sourdough culture. Sourdough culture is the most important part of the bread as it is where the flavour develops. Being kept alive for over four years, our mother culture is fed specific ingredients to ensure that the flavour is maintained.
A few days prior to production we increase feeding to produce more levain so we can make the beautiful artisan dough our customers love.
Recommended Uses
Our frozen dough can be used in many ways. Our multigrain dough is balanced with flavour, volume, texture, aroma and crust, and can be customised according to your bakery’s preferences.
We suggest baking our multigrain frozen dough in the following ways:
- Multigrain batard
- Multigrain baguette
- Multigrain round roll
- Multigrain pizza base.
How to Prepare Our Multigrain Frozen Dough
Preparing and using our artisan multigrain frozen dough is quick and easy. Simply follow our instructions below:
- Prepare trays with silicone paper.
- Remove the multigrain frozen dough from the freezer.
- Place the multigrain frozen dough in batches of four per tray
- Thaw the frozen dough in the refrigerator at 4 degrees Celsius for a minimum of 12 hours and a maximum of 20 hours. Make sure to cover the frozen dough with a retard cover during this time.
- Transfer the multigrain frozen dough from the refrigerator into a warmer space and wait for the internal temperature of the dough to reach between 22 degrees Celsius and 24 degrees Celsius.
- Cut the frozen dough into three even pieces and fold the corners of each piece so that they are slightly rounded (if making rolls).
- Proof the dough by using either a proofer (for 15 minutes) or by proofing on a rack or shelf for 30 minutes.
- Bake the multigrain with steam at 230 degrees Celsius for 20 minutes or until completely baked (oven preheated at 270 degrees Celsius).
- Remove the finished product from the oven and cool it on a clean cooling wire.
For more information about the preparation process for our Artisan Multigrain Dough, enquire with our team of friendly bakers below.
