Description
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 |