Multigrain: from scratch using the manufacturer's recipe (25%)
Multigrain: premix (25%)
Wholemeal gluten-free: premix (25%)
Ease of use (25%) including loaf removal, controls, labels and cleaning.
In our bake-off we made 2 multigrain loaves: one “from scratch” using the manufacturer’s recipe; and one from a premix. Because of the increased interest in gluten-free products, we also baked one loaf made from a wholemeal gluten-free premix.
The loaves were assessed for:
evenness of crust colour
uniformity of mixing
crust and crumb texture
air bubbles (which should be small and evenly distributed).
We also assessed how easy it was to remove the loaf from the pan, how easy the pans were to remove and replace, how intuitive the controls and labels were, and how easy the machines were to clean.