Tips and tricks to bake with Agrain: Because Agrain contains so many proteins and dietary fibers, mixing Agrain's flours with other types of flour is the best way to get the best baking result.
Pastries
Agrain Super Grain Flour
Mixing ratio
Tip
Pastries:
Plain bread
Mask flour:
Mixing ratio:
10-15% of the flour weight
Tip:
If you want the taste from the mask melt to be more clearly reflected, we recommend long-term recovery.
Pastries:
Brownies
Mask flour:
Mixing ratio:
100%
Tip:
It has to be bold and sticky. No need to use anything other than mask flour.
Pastries:
Bread with grains
Mask flour:
Mixing ratio:
10% of the flour weight
Tip:
Mix with a gluten-containing flour.
Pastries:
Wholegrain bread
Mask flour:
Mixing ratio:
10% of the flour weight
Tip:
Both mask flour and wholemeal flour can make your dough a little heavy. We recommend that you use sourdough, long-term hydration and keep a high hydration in your dough (75-80%).
Pastries:
Cakes
Mask flour:
Mixing ratio:
30-50%
Tip:
Eggs, fat and baking soda help the cake well on its way, so don't be afraid of the cake getting too heavy. However, we recommend that you stir your dough a little extra, and perhaps add a little more liquid than usual.
Pastries:
Pancakes
Mask flour:
Mixing ratio:
30-50%
Tip:
Try not to add sugar.
Pastries:
Cookies
Mask flour:
Mixing ratio:
20%
Tip:
Maybe you can save some sugar.
Pastries:
Pastry
Mask flour:
Mixing ratio:
10-20%
Tip:
The whisky flour is sweet in taste, so you can try out a little and cut some of the sugar out of your recipe
