Buckwheat baguette
|
Name of raw materials |
Quantity % |
|
Premium wheat flour |
80,0 |
|
Mix "Bakvit mix" |
20,0 |
|
salt |
2,0 |
|
Yeast |
1,2 |
|
water |
70,0 |
|
Total |
173,2 |
Process parameters
|
Indicator Name |
|
|
Kneading test, min: normal intensive |
5 8 |
|
The temperature of the test after kneading, ° C |
28-29 |
|
The duration of the preliminary fermentation, min |
90-120 |
|
Proofing time, min |
50-60 |
|
Baking temperature, ° С: |
200-220 |
|
The mass of the workpiece, kg |
0,300 |
|
Duration of baking, min |
23-25 |
|
Raw materials |
Number, % |
|
Wheat Flour |
80,0 |
|
Mix “Greek” |
20,0 |
|
Salt |
2,4 |
|
Sugar |
2,0 |
|
Yeast |
1,2 |
|
Oil |
4,0 |
|
Water |
60,0 |
|
All |
169,6 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
4 15 |
|
The temperature of the dough, ° С |
28-29 |
|
Pre-fermentation, min |
20 |
|
Duration of endurance, min |
40-60 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,170 |
|
Baking time, min |
13-15 |
Grano Dark roll
|
Raw materials |
Number, % |
|
Wheat flour |
83,5 |
|
Mix «Grano Dark» |
16,5 |
|
Sugar |
4,6 |
|
Salt |
2,6 |
|
Yeast |
1,2 |
|
Oil |
4,6 |
|
Water |
56.0 |
|
All |
169,0 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
5 10 |
|
Pre-fermentation time, min |
20-25 |
|
The temperature of dough, ° С |
28-29 |
|
Duration of endurance, min |
50-60 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,050 |
|
Baking time, min |
12-15 |
|
Raw materials |
Number, % |
|
Wheat Flour |
80,0 |
|
Mix “Paprikash” |
20,0 |
|
Salt |
2,4 |
|
Sugar |
2,0 |
|
Yeast |
1,2 |
|
Oil |
4,0 |
|
Water |
60,0 |
|
All |
169,6 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
4 10 |
|
The temperature of the dough, ° С |
28-29 |
|
Pre-fermentation, min |
20 |
|
Duration of endurance, min |
40-60 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,450 |
|
Baking time, min |
23-25 |
|
Raw materials |
Number, % |
|
Wheat Flour |
80,0 |
|
Mix “Vita-min” |
20,0 |
|
Salt |
2,4 |
|
Sugar |
2,0 |
|
Yeast |
1,2 |
|
Oil |
4,0 |
|
Water |
60,0 |
|
All |
169,6 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
4 10 |
|
The temperature of the dough, ° С |
28-29 |
|
Pre-fermentation, min |
20 |
|
Duration of endurance, min |
40-60 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,050 |
|
Baking time, min |
12-13 |
Bread Carrot
|
Raw materials |
Number, % |
|
Wheat flour |
80,0 |
|
Mix “Carrot” |
20,0 (200g of mix+ 400g of Water |
|
Improver based on fiber |
2,0 |
|
Salt |
2,5 |
|
Sugar |
4,0 |
|
Yeast |
1,2 |
|
Oil |
4,0 |
|
Water |
29,0 |
|
All |
182,7 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
8 20 |
|
Pre-fermentation time, min |
60-120 |
|
The temperature of dough, ° С |
28-29 |
|
Duration of endurance, min |
50-60 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,340 |
|
|
|
|
|
|
|
Baking time, min |
25-26 |
- The first
- 1
- 2
- 3
- The last one
Bread, baguettes, loaves, and buns using our ingredients.