|
Raw Material Name |
Quantity,% |
|
Wheat flour v/g |
65,0 |
|
Rye flour |
10,0 |
|
GRAHAM PLUS Blend |
15,0 |
|
Gluten |
1,0 |
|
Sugar |
5,0 |
|
Salt |
2,0 |
|
Pressed yeast |
3,5 |
|
Sunflower seeds |
10,0 |
|
Water |
60,0 |
|
Total |
171,5 |
Process parameters
|
Metric name |
Meaning |
|
Dough kneading, min: regular Intensive |
5 10 |
|
Dough temperature after kneading, ° C |
26-28 |
|
Duration of pre-fermentation of dough, min |
20-25 |
|
Duration of proofing, min |
50-60 |
|
Baking temperature, °C: |
200 – 220, with steam |
|
Blank weight, kg |
0,450 |
|
Baking time, min |
22-25 |
|
Raw Material Name |
Quantity, %,kg |
|
Wheat flour v/g |
100,0 |
|
Improver "Universal Extra" |
0,1 |
|
Salt |
2,0 |
|
Sugar |
2,0 |
|
Pressed yeast |
3,6 |
|
Oil |
1,2 |
|
Margarine |
1,6 |
|
Water |
60,0 |
|
Total |
170,5 |
Process parameters
Kneading the dough: 1 speed - 4 minutes, 2 speed - 10 minutes.
The time of pre-fermentation of the semi-finished product is 10-15 minutes
Standing time 40-60 min
Dough piece weight 0.560 kg
Dough pieces are rounded.
The formed products are laid on sheets.
Baking time - 25-26 minutes.
|
Raw Material Name |
Quantity, %,kg |
|
Wheat flour v/g |
80,0 |
|
Mixture "SPICY-MALT" |
10,0 |
|
Rye flour |
10,0 |
|
Sugar |
2,0 |
|
Salt |
2,2 |
|
Pressed yeast |
3,2 |
|
Oil |
2,0 |
|
Water |
60,0 |
|
Total |
169,4 |
Process parameters
Kneading the dough: 1 speed - 4 minutes, 2 speed - 8-10 minutes.
Temperature in the tooth 25-26 °C
The pre-fermentation time of the semi-finished product is 15-20 minutes at room temperature.
Dough piece weight 380 g*
Dough pieces are formed in the form of hearth or molded bread and placed on sheets or in molds. After shaping, it is recommended to decorate the bread with sprinkles "Piquant" to give a special taste and aroma.
Standing time is 50-60 minutes.
Baking is carried out at a temperature of 190-200 °C with steam humidification.
Baking time is 22-24 minutes (*depending on the weight of the products).
|
Raw Material Name |
Quantity, %,kg |
|
Wheat flour v/g |
84,0 |
|
Mixture "CRAFT" |
16,0 |
|
Pressed yeast |
3,6 |
|
Salt |
2,2 |
|
Вода (+2…+6°C) |
60,0 |
|
Total |
165,8 |
Process parameters
Kneading the dough: 1 speed - 4 minutes, 2 speed - 10-15 minutes.
The water should be cold.
Temperature in the tooth 25-26 °C
The pre-fermentation time of the semi-finished product is 40-50 minutes at room temperature.
Dough piece weight 550 g*
Dough pieces are formed in the form of hearth bread and placed on a cloth for proofing, or in vine molds and left until the end of proofing.
Standing time is 50-60 minutes.
Baking is carried out at a temperature of 190-200 °C with steam humidification.
Baking time is 26-28 minutes (*depending on the weight of the products).
|
Raw Material Name |
Quantity, %,kg |
|
Wheat flour v/g |
100,0 |
|
Improver "SUPER MUFFIN" |
0,2 |
|
Salt |
1,2 |
|
Sugar |
14,0 |
|
Pressed yeast |
4,4 |
|
Ванілін |
0,4 |
|
Chicken eggs (melange) |
3,0 |
|
Margarine 82% |
8,0 |
|
Water |
48,0 |
|
Just |
179,2 |
Process parameters
Kneading the dough: 1 speed - 4 minutes, 2 speed - 8 minutes.
The time of pre-fermentation of the semi-finished product is 20 minutes
The weight of the dough piece is 70 g
Filling mass 30 g
The dough pieces are formed in the desired form, the filling can be taken at will.
The formed products are laid on sheets.
Standing time 40-60 min
Before baking, the surface must be greased with an egg
Baking is carried out without steam humidification.
Baking time - 13-15 minutes at a temperature of 175-180 °C (depending on the weight of products and type of equipment).
|
Raw Material Name |
Quantity, %,kg |
|
Wheat flour v/g |
100,0 |
|
Improver "SOFT MIX" |
1,0 |
|
Salt |
2,0 |
|
Sugar |
3,0 |
|
Pressed yeast |
3,5 |
|
Margarine |
3,0 |
|
The water is cold |
56,0 |
|
Total |
171,6 |
Process parameters
Kneading the dough: 1 speed - 4 minutes, 2 speed - 6-10 minutes.
Temperature in the tooth 20-22 °C
Standing time 60-80 min
The formed products are placed in toast molds.
Baking time - 40-50 minutes, temperature 200°C.
Bread, baguettes, loaves, and buns using our ingredients.