Description
|
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 |