Description
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 |