|
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).