Bread with Amarant-mix
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Description

Raw materials

Number, %

Wheat Flour

50,0

Whole grain Flour

30,0

 Mix “Amarantn”

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

0,55

Baking time, min

12-13