Powder product produced by mixing grain milled products with other ingredients.
Oven
Mix 1/2 packet of bread mix with 340 ml (or a whole packet and 680 ml) of lukewarm water and 1 tbsp (2 tbsp) of olive oil using the dough hook, first slowly and then on the highest kneading speed until the dough comes away from the sides of the bowl. Dust the dough with flour, cover and leave to rise for 30- 60 minutes. Cut off long pieces of dough and place on a greased baking tray or one lined with baking paper. Alternatively, place the whole dough in a loaf tin or, for a flatbread, on a baking tray and press flat. Cover again and leave to rise in a warm place for 30-45 minutes until doubled in volume. Bake the ciabatta in a preheated oven at 220°C (top/bottom heat).
Baking times (from 500 g baking mix each):
12 small ciabatta: 15-20 minutes
1 flatbread: 20-30 minutes
1 loaf: 30-40 minutes
Bread maker
First add 300ml of water (20-25°C), then 1/2 pack of bread baking mix and 1 tablespoon of olive oil to the kneading bowl of the bread maker. Start the baking program.
Flours and doughs are not intended for raw consumption and must always be heated well before.
Weight: 1000g
Best by:
Made in: Germany
Wheat flour, dried pre-dough (wheat flour, naturally fermented), iodized salt (salt, potassium iodate), dried yeast, dextrose, barley malt flour, malt extract (barley, rye), flour conditioning agent: ascorbic acid.
per 100g dry product
| Energy | 1452kJ (343kcal) |
| Diatery fibres | 4.5g |
| Fat | 1.1g |
| of which saturated fatty acids | 0.2g |
| Carbohydrates | 69g |
| of which Sugar | 0.6g |
| Protein | 12.0g |
| Salt | 1.8g |
Küchenmeister Ciabatta Bread Baking Mix (Ciabatta Backmischung)
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Powder product produced by mixing grain milled products with other ingredients.
Oven
Mix 1/2 packet of bread mix with 340 ml (or a whole packet and 680 ml) of lukewarm water and 1 tbsp (2 tbsp) of olive oil using the dough hook, first slowly and then on the highest kneading speed until the dough comes away from the sides of the bowl. Dust the dough with flour, cover and leave to rise for 30- 60 minutes. Cut off long pieces of dough and place on a greased baking tray or one lined with baking paper. Alternatively, place the whole dough in a loaf tin or, for a flatbread, on a baking tray and press flat. Cover again and leave to rise in a warm place for 30-45 minutes until doubled in volume. Bake the ciabatta in a preheated oven at 220°C (top/bottom heat).
Baking times (from 500 g baking mix each):
12 small ciabatta: 15-20 minutes
1 flatbread: 20-30 minutes
1 loaf: 30-40 minutes
Bread maker
First add 300ml of water (20-25°C), then 1/2 pack of bread baking mix and 1 tablespoon of olive oil to the kneading bowl of the bread maker. Start the baking program.
Flours and doughs are not intended for raw consumption and must always be heated well before.
Weight: 1000g
Best by:
Made in: Germany
Wheat flour, dried pre-dough (wheat flour, naturally fermented), iodized salt (salt, potassium iodate), dried yeast, dextrose, barley malt flour, malt extract (barley, rye), flour conditioning agent: ascorbic acid.
per 100g dry product
| Energy | 1452kJ (343kcal) |
| Diatery fibres | 4.5g |
| Fat | 1.1g |
| of which saturated fatty acids | 0.2g |
| Carbohydrates | 69g |
| of which Sugar | 0.6g |
| Protein | 12.0g |
| Salt | 1.8g |
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Ingredients & Nutritional Information
Information about ingredients and nutritional values are displayed here to reflect our current products. We recommend you to compare this information with the information on the packaging of the orders that you receive. Any variations will be due to potential transition periods, as a result of new information by the manufacturers.
