Ready-made flour mixtures, flour with additives, types, properties, quality, application

Recently in a supermarket I came across an overseas bread mixture like add water and margarine. There are special manufacturer's recommendations for baking in a bread machine. Has anyone used such an innovation? What do you think about this?

I'm just learning
but I can write the composition of the mixtures that I bought

Sovital concentrate (rye flour, wheat flour, wheat gluten, starch, sunflower seeds, flax seeds, sesame seeds, malt extract, swelling wheat flour, enzymes, oatmeal) dosage 20-50%
I did so based on the "regular white bread" recipe from Panasonic and instead of half the flour I sprinkled it

Fitness mix (sunflower kernel, flax seeds, sesame seeds, oat flakes, dried carrots) dosage 20% - I have not tried it yet, but I saw several recipes on the site, like they are praised

Pia-do mix (wheat flour, dried wheat dough, dry onions, tomato powder, dry paprika, salt, spices, malt flour, spices, enzymes, hydrogenated vegetable oil) dosage 20-25%
just now I'm trying the same recipe for "ordinary white bread" as a basis ...
I don’t know what will work out yet
I hope this info will be useful to someone
I can also write what agram, panifarin, rogencolor consists of ...
oh, I forgot to still have potatoes mix ...
like everything is natural in these mixtures ... without chemistry ... if only enzymes? - what kind of animal I don't know ...

I don’t use mixtures in principle, because there are enough products and ways to bake good tasty bread from what is at hand at home.
I would not be sure about the quality of the mixtures if I do not know what it is:
enzymes
dried wheat dough (why dried?)
tomato powder
hydrogenated vegetable oil (it is not even specified which one, and sorry, dried chtoli, if it's a mixture?)

What's the point of going back to artificial mixtures (store-bought), if we refuse store-bought bread, exchange an awl for soap?
And then, where is the guarantee that improvers, emulsifiers, etc. are not added to these mixtures, without reflecting it on the label.

This is my personal opinion and it may differ from the opinions of others on the site.

[Admin]

Admin
hydrogenated vegetable oil (it is not even specified which one, and sorry, dried chtoli, if it's a mixture?)
- No, not dried - it's just poison! "Most of the unhealthy fats come from vegetable oils, including sunflower, soy or safflower oils. In food technology, these oils are processed at high temperatures and then reacted with hydrogen to form partially hydrogenated fats." This muck leads to cardiac arrest! (No polonium-210 is needed!)
🔗 - details.

By the way, for those who like to bake bread from a German mixture:
Pane Luciane:
A mixture for baking country breads, ciabatta and baguettes.
Dosage: 25% by weight of flour.
Ingredients: wheat flour, iodized salt, dried dough, stabilizer E 412, wheat gluten, olive oil, dextrose, emulsifier - lecithin, sunflower oil, ground malt, lactose, enzymes, ascorbic acid, flavor.

Be careful! Did you know that iodized salt is extremely deceptive. After ~ 1.5 months, this "thing" changes its properties to the opposite (from useful to highly unhelpful).

It's just interesting - how long does it take from the moment this salt is prepared, then to packaging, delivery to another country, lying in the warehouse, then distributing to retail outlets, lying the entire batch in the warehouse of the store itself and until lying on the counter of this store? (this is my IMHO). I think that the stabilizer E 412, enzymes, and flavoring do not add health. Of course, a little bit of everything - at first not noticeable - but the result.

[Gennadii]

Gennadii, thanks for the information! The "benefits" of iodized salt have long been legendary. By the way, besides the fact that it loses its miraculous properties after 1.5 months (and practically these properties do not reach us), one must be able to use it. In no case should salt be thrown into the food that is being prepared. If there were at least some useful properties in salt, they will immediately evaporate. Only cooked food should be salted with iodized salt.

At the All-Russian Exhibition Center in the "House-Bread" (in the "Central" pavilion), a ready-made mixture for baking "Sovital Mix" (for baking bread with flax, sesame, sunflower seeds) is sold; there you can also buy "Fitness Mix" bread fillers ( seeds and dried carrots), "Fried onions".

You can call there and clarify: 8-499-760-27-54, 8-916-868-88-17

Yesterday I could not resist and bought this flour. What a wonderful bread turned out !!! Delicious, high! There are also two emulsifiers, but I think that you often won't bake this bread, because it is quite expensive, and therefore we will not add much of this "E" to the existing ones. Here are the ingredients and recommendations on the packaging:


And here is the bread itself, although it was slightly crumpled in the breadbox, but when it was baked, it was of the ideal shape. Baked for 400 grams of flour. The bread turned out to the very top of the bucket.

And I still got to Mosmart And bought a mixture of "8 cereals" there. Indeed, it stands, worn out in flour, if I did not know that she was there, it would have passed by
I baked some bread. On a dietary regime (whole grain). For 500 g of the mixture, I added sugar and 1.5 tbsp. l. and salt 1.5 tsp. and vegetable oil 2 tbsp. l., 330 ml of water - it turned out wonderfully. It was quite possible to add molasses. Mine liked it very much.

Interesting composition, did not understand what kind of "exploded" balls there. From cornmeal, or what? If possible, I will buy more. It is a pity that she is the only one for sale there. I would like to try other options. Painfully interesting bread comes out.

For the price: 1 kg of the mixture costs 82 rubles. This is enough for 2 full-size loaves. Now I weighed the remaining piece, less than a quarter of the loaf - it turned out 200 gr. Plus a little oil, sugar and salt. The loaf comes out about 45-47 rubles. for 900 gr. loaf. Considering that such bread in the store costs at least 35-40 rubles for 400-500 grams, the savings are on the face. Well, the taste - you can pour different oils, and instead of sugar honey - it will be very good

So, I am reporting. I tried the honey mixture. Baked according to the standard Panasonic recipe - "Milk".

Yeast 1.5 tsp
Wheat flour 500 gr + 2 tbsp. l.
Salt 1.5 tsp
Sugar 1.5 tbsp. l.
Butter 1.5 tbsp l.
Milk 350 ml.

Mode "normal", crust - medium, size - medium. Flour had to add a couple of tablespoons (measuring) spoons, as the dough was thin.

Delicious, dessert bread. A little "rubberiness" is pleasant. Mine really liked it. A friend came today, smelled, and said - cut off a piece for me too for tea

I think this flour will make good buns for tea if you add a couple of eggs and a little more butter. The only negative is the price ... You still have to get to the branded bakery, maybe it will be cheaper there

Anna Makl I buy from Tri-P. Look in a search engine for branches all over Russia. You can buy in bulk. In addition to ready-made mixtures, there are all spices, leavens, yeast, panifarin .... well, in general, "a baker's paradise"
She promised to tell me what I did.
The potato mix was too salty. Even if you add 30% by weight of flour and do not salt at all, it still turns out to be salty for my taste ... But in general, it's not bad. But I will cook from time to time - it's good that I bought a little.
Puravita multiplus is an ordinary multigrain bread. Color like rye-wheat, the rest of all "useful additives" are practically the same. as in Sovital or Village Blend. And if they taste different, then not much. I put a "four", I will do it from time to time, not for the buzz, but for realizing the usefulness of the product.
Softcorn. It was written that these are specially processed softened whole wheat grains. I poured the floor of a measuring cup into the bread - I felt strongly in the crumb, I had to chew for a long time. On the recommendation of the technologist, I soaked this softcorn by pouring boiling water and keeping it for 2 hours. Then she kneaded bread with this water. The grains were felt again, although much less. I'll try to soak it for the night, I realize the usefulness of the product, and I need to put this "wealth" somewhere. When it's over, I won't buy it anymore. Some kind of garbage ...
Creaplus mexicano. The most expensive bread. Although you need to pour it in 10% of the weight of flour, but still the cost of a large loaf comes out in the region of 40 rubles. BUT IT'S WORTH IT!!! I recommend everyone to buy this mixture! There are a lot of spices and herbs (I can't tell which ones) + paprika, tomatoes and onions. The color of the mixture is dark red, the smell, even when mixed, is awesome. The bread is made with pink crumb, very aromatic. The taste of cheese in the morning sandwich interrupts, but for dinner (for fried meat, for example, or for fish) - it's just SUPER! All my numerous volunteer tasters (Friends and relatives) liked this bread. Evaluation: very original taste, but without extreme extravagance. By the way, there is no pepper, the bread is absolutely not spicy.
Well. Has reported. Maybe someone will come in handy.

I will add about Pudov. I was here flattered by several types of this bread. The child wanted to try potato, there was also a version of Riga. What I want to say. I liked the potato one, now I can safely buy potato flakes and sometimes bake such bread myself. To be honest, I thought I wouldn't like it, but no - it went well. Therefore, in some cases, you can try such options, so that you can then purchase the necessary products and mix yourself.

There are also questions ... who and how calculated the amount of water there is a mystery to me. In Riga I had to add 100 (!) Ml !!! It is very convenient, especially when the dough has already been mixed ... pancake ... And again I had to add 50 ml to the same potato ... That is, every time you still have to control the process. Therefore, we tried it, and decided that we would not use it all the time. So, from time to time to try a new taste.

So it's not a bad idea, but the implementation is still lame. A wonderful phrase, by the way, by the amount of water you need to call and consult ... yeah, I'll call for each bread ...

The right bread is the key to well-being

Repetition of the message from the topic "Why shop bread is tastier"

The right bread is the key to well-being

Grain of any edible and food crops by the human body cannot be fully assimilated. Under normal conditions, when processed into flour, grain is well prepared for assimilation by the human body. In the manufacture of "grain" bread, the grain of cereal plants is used, which is rich in vitamins, amino acids, trace elements and other useful substances.

Often unscrupulous or not very literate producers make their own grain mixtures by simply adding whole grains to flour. Moreover, the final product is issued as high-quality elite bread. This is completely wrong and borders on consumer fraud.

Such bread is not harmful. But its usefulness is no more than that of compound feed for livestock.In ruminants and horses, the stomach and alimentary tract have been adapting for tens of thousands of years to the processing of coarse unprepared vegetable feed and whole grains.

For human consumption, whole grains and other seeds for bread must be specially processed, otherwise up to 90% of the product goes from the stomach directly into the rectum.

Abroad, for a long time, in order to increase the digestibility of grain used in feed for especially valuable farm animals or young animals, micronization has been used - processing with infrared rays of a special wavelength.

The essence of micronization consists in changing the structure of starch and proteins of the processed grains as a result of intense heating with infrared rays. Irradiation causes resonant vibration of the product molecules, while heat is released and pressure increases due to the rapid evaporation of moisture. The shell of starch granules is destroyed, destruction and partial gelatinization of starch occurs, as well as protein denaturation, which facilitates human absorption.

When processing the grain, after preliminary cleaning and moistening up to 18-20%, it enters the conveyor in the infrared irradiation zone, the source of which is gas burners made of special ceramics. When heated to a dark red glow, the ceramics emits infrared rays with wavelengths ranging from 1.8 to 3.4 microns. The processing time is from 25 to 90 seconds, depending on the type of grain: cereal grain is processed for 50 seconds, the assimilation of starch in the finished product reaches 98% compared to 32% without micronization, for oats - 80 and 50%, respectively, corn and soybeans - 74 and 43%.

Micronization of soybeans additionally eliminates the action of trypsin-inhibiting factors, and also significantly improves the taste of the final product.

Abroad, micronized grain must be included in feed for 3-4-week-old piglets. age in the amount of 40-50% of the mass of cereals, 4-8 weeks. age - 23-30%.

For the purposes of using oilseeds (sesame, poppy, sunflower) in elite varieties of grain bread, micronization is carried out using infrared waves of a different wavelength from special quartz lamps. In this case, the seeds are irradiated not on the feeding conveyors, but in a pseudo-boiling layer of air, and the grains rotate continuously and the rays evenly penetrate the grain to a depth of 10 to 200 microns, depending on the micronization method and the task at hand.

Thus, all the grain mixtures and concentrates we offer contain grains that undergo a special FIRM (KNOW-HOW) preparation not only by crushing and crushing, but also by various micronization methods. It should be noted that in Russia they tried to create special equipment for micronization, but while these methods are still expensive, now they are used exclusively for preparing various instant cereals and only at enterprises with foreign investments that have such technology.

In addition to a significant increase in assimilation, the micronization process gives the grain mixture a pleasant nutty flavor, and also, what is especially important, almost completely destroys all types of pathogenic bacteria, mold spores and various fungi.

CHARACTERISTICS AND USEFUL PROPERTIES OF GRAIN MIXTURES.

Correctly selected and specially prepared ingredients of grain mixtures are a source of deficient or vital components for a good human nutrition, including various microelements and vitamins, carbohydrates, saturated and unsaturated fatty acids, fiber and proteins of high energy value.

An important feature of grain mixtures is their increased hydration capacity. The dough with such grain mixtures have a significant water absorption capacity, which allows free water to be bound in the dough, which in turn leads to a decrease in baking and to a significant increase in product weight and to a strong decrease in moisture loss during storage of finished products - slowing down staling.

The biological and nutritional value of oat, rye and wheat bran does not require special explanations - their usefulness is described in medical and popular literature.

Broken or whole-ground grains of oats, wheat and rye also contain a large vitamin group and useful amino acids, a lot of dietary fiber.

Coarse grains (porridge) and cereals, especially buckwheat and corn, are a very valuable addition to bread, giving baked goods a unique and attractive taste.

The extract of germinated grains, rye and barley malt (dark and light) have a great nutritional value, in addition, they give the bread the original taste of real bread, contain a large group of vitamins and useful microelements.

Dosed additives of crushed nuts or their flours, grocery additives or chopping of dried fruits, addition of onions, peppers and other spices impart specific taste and properties of regional breads, impart beneficial health properties to products.

Oil seeds enrich bread with very useful unsaturated fatty acids and vitamins, especially vitamin F, which is deficient in the human body.

Soybean grain (broken or flattened), as well as soy flour or pomace extract give bread, in addition to its special taste, a whole complex of substances useful for the body.

Flaxseed, which is often used in cereal mixtures, contains especially valuable fats of the OMEGA-3 group and amino acids necessary for the growing body of a child, these substances have a very beneficial effect on metabolism and reduce blood cholesterol.

It should be noted that the correct preparation and combination of grain additives causes a synergistic effect - a mutual increase in the impact of individual components. At the enterprises-manufacturers of grain mixtures produce the most compatible and healthy grain mixtures, which are presented in the catalog offered to you.

The use of these grain mixtures can significantly improve the taste of products and fortify them, give them medicinal or health-improving properties, create and introduce new, attractive and healthy varieties of elite bread.

All mixtures are compatible, which allows an experienced technologist, using various combinations of grain mixtures and their dosage, to create their own baked goods on their own.

Cereals and flour bakery mixtures for elite breads are produced in the form of concentrates, in the form of mixtures and completely ready-made composition (100%).

In the practice of most developed foreign countries, elite baked goods with grain additives are considered PREMIUM products and are more expensive than ordinary bread.

I bought a mixture for BAGUETTE CIABATTA. There was no time to make baguettes, but I baked bread, I really liked the taste

Yesterday I baked Nastyusha from a mixture with the addition of crushed wheat and flax seeds. That's it. The composition is as follows:
wheat flour, rye flour, sunflower seeds, flax, soybeans, sesame seeds, crushed wheat, wheat bran, wheat gluten, salt, roasted malt barley flour, dry rye sourdough, citric acid, emulsifier Е322, enzymes (alpha-amylulose), hemic ascorbic acid E300.



It looks normal, tastes much better than with the addition of hazelnut and chestnut flour. But the taste is unnatural. Again the same "papery" crumb consistency. The additives are still felt, they change the structure. I don’t want that kind of bread anymore, although I still have a valuable bag with the wheat flakes.

In the bakery house I bought almost all ready-made mixtures from the assortment for testing. The recipes offered by the company were not pleasant. Therefore, I add mixtures in the amount of 10-20% to the recipe for French bread to my HP. For Borodino and others containing rye flour, I use double kneading and proofing without a kneading paddle. What turned out to be Corn - laid out yeast bread in the section.And I didn’t have time to take a picture of today's Borodinsky type, I can only write a recipe, I don’t know the taste either - I don’t get it, but the family members are rather nodding their heads.

So "Borodinsky type" loaf 700gr

290 ml. Water
1.5 st. l. Sesame oil
400gr. Flour
100gr. Borodino mix
2st. l Rogi Dunkel sourdough
1.5 tsp. Salt
3.5 tbsp. l Sugar
1.5 tsp Yeast
In my opinion, ready-made mixes are a great help for a novice baker to get consistently good results.

I bought a mixture of Borodino and a mixture for yeast-free cheese buns "Bou de Quejo"
Borodino really liked it. Valid about the taste of traditional custard rye bread. The proportions of rye and wheat flour varied. but the result was always stable. Now I will make rye more often - not troublesome with brewing malt, sourdough, etc., I programmed the oven for the "kneading-proofing-baking" program, so I don’t suffer from switching from "Test" to "Baking".
I baked these cheese buns today. Mix + butter + eggs + gouda cheese. In general, the recipe was not cheap. but I was hoping to justify it with the result. Didn't justify (n) The photos were tempting in the brochure, the advertising is even more tempting, but in fact ... Inside is a viscous rubbery mass sticking to teeth (how else, if there is cheese to the fig ?!) Above, the crust is so ruddy speckled. In general, a cheesy salty taste ... We will eat, of course, we will not throw it away, but something does not pull to repeat ... Although there is one more portion left ...

[WATER]

Sorry, Dear bakers, but I do not understand what kind of mixtures you are selling? We sell mixtures in which you add only WATER and nothing else. (for 0.5 kg of the mixture - 350-360 g of water) and you don't follow the bun, no reason for others - it turns out GORGEOUS bread!

So, I decided to show "my" bread from the mixture.

Yesterday I bought a mixture of flour Hlebburg Borodinsky in Okey in St. Petersburg. I tried it on my moulinex. It tastes like a real Borodino as it was a long time ago ... but also with raisins. In my opinion, the classic Borodino recipe should be without raisins. But I liked it ... At the weekend I will try other types, there were also multi-grain ones ... In “Real” I saw a mixture of Pudov, but there was an ordinary wheat one. And wheat and so delicious is just made from flour. And here Borodinsky ... The family ate the whole thing in half an hour ...

Yesterday I bought a mixture of flour Hlebburg Borodinsky in Okey in St. Petersburg. I tried it on my moulinex. It tastes like a real Borodino as it was a long time ago ... but also with raisins. In my opinion, the classic Borodino recipe should be without raisins. But I liked it ... At the weekend I will try other types, there were also multi-grain ones ... In “Real” I saw a mixture of Pudov, but there was an ordinary wheat one. And wheat and so delicious is just made from flour. And here Borodinsky ... The family ate the whole thing in half an hour ...

Mixes are strong for an amateur

Mixes are strong for an amateur

The mixture of the mixture is different ... Of course, a lot of things turn out on Panasa, but for mulinex, the mixture is a way out ... Rye wheat bread, but firstly there is no such regime, and secondly, well, the taste is so-so. It’s too lazy to bother with live ferments ... but it’s too lazy to pour into Orange for a panifarin-like chemota, but then I took it asleep and got a tasty treat ... But I agree, this is a method for an amateur ... There are those who do not so much bread is important as the recipe itself and the troubles with its preparation .. hobby ... but I just want to get the aroma and taste .. Well, everything will be 15-20 rubles more expensive, so what? ...

The mixture of the mixture is different ... but it pours into Orange for a panifarin-type chymota, too, somehow I don't want to ... but then I took it asleep and got a delicious ... will be so what? ...

Are you sure that the composition of mixtures, natures product? I personally don't! Both by taste and smell The same panifarin is much more natural than the pudoff mixed in there. God only knows, but the production technologist

I baked Scandinavian bread here from the mixture I bought yesterday ... in my opinion, it's quite good. Both in taste and in appearance ... Pok by hand. in the oven ... 5 minutes of kneading and 2 times for 50 minutes of fermentation and proofing, and then baking for 35 minutes ... And here's the result: There is no form, so the pitch is hearth.

[raisins]

In Borodinsky Khlebburg, in addition to rye flour and wheat malt flour, raisins, bran of salt and sugar, contains only enzymes and ascorbic acid.

For me personally, in mixtures, especially with additives, the processing of these additives always strains. This mixture contains raisins. You think you washed it before you put it in the mixture. And very often raisins are very dirty. If you put it down yourself, then you will wash it yourself. And in the finished mixture? When I just started baking bread, I typed all kinds of mixtures in an Internet store. The mixture with cereals (millet) and seeds creaked on my teeth. Now, if you cook porridge at home, then you wash the millet thoroughly, so much dirt comes across ... Do you think they will bother with the mixture?

And I hasten to boast of Borodino from Khlebburg. It was baked by hand ... in the oven .. hearth ...
Not bad in my opinion. the taste is amazing. This time I managed to take pictures before they started eating.

On the package with flour there should be GOST, and according to it in the internet you can always find out what is included in the flour. If this is not the case, then the flour was made according to the specifications and other amateur conditions of the manufacturer.

This also applies to flour mixtures, but they do not have GOST, which means this is a technical specification with all the intricacies of the manufacturer, who are in no hurry to reveal their secrets in plain text.

And what are we actually arguing about?
Everyone chooses for himself! To whom flour according to GOST, to whom mixtures according to TU - all honestly!

I will more than support the previous speaker. With my ten-year experience of baking in anything, I completely refuse to bake from mixtures. It doesn't taste good to me. I can still understand when to bake from them in HP (that is, to save time - they were created for that), but manually from a mixture ... I can not compare it with bread with cold fermentation dough, for example. The same Reinhart or Leader.

To taste and color, of course, all markers are different, as my son says, so it would be stupid to convince and insist, just talking about my feelings. If a person likes it, it's his business.

It is enough to pick up a pack of the mixture and, after reading its composition, put it back on the store shelf without experimenting.
The internet is a great thing. By searching, the first variant of the mixture (I will not indicate the manufacturer):
White bread for breakfast. Structure:
Baking wheat flour, premium,
granulated sugar,
dry vegetable fat
dry baking yeast (in a separate bag),
table salt.
No comments required.

Here on the forum Romoy systematized a huge amount of material on baking. For which many thanks to her. This is the "alphabet" for beginners. Comprehending it with the assistant HP is a pleasure!
Enjoy communicating with experienced chefs and "tame" your HP :-)

the mixture of the mixture is different, but everyone decides for himself what to bake from. I bake this way from mixtures and flour. Depends on the mood. :-) there are pluses everywhere.