Description
|
Name of raw material |
%, kg |
|
Premium wheat flour |
80,0 |
|
Mix Choco-SPICE |
20,0 |
|
pressed yeast |
3,2 |
|
salt |
2,0 |
|
sugar |
4,0 |
|
margarine |
5,6 |
|
water |
60,0 |
|
Total |
174,8 |
Process parameters
Dough kneading: 1 speed - 4 minutes, 2 speed - 10-15 minutes.
The water should be cool.
The test temperature is 25-26 ° C
The pre-fermentation time of the semi-finished product is 20 minutes at room temperature.
Weight of the test piece 450 g *
The dough pieces are formed in the form of a loaf of bread and placed on sheets.
Endurance time 50-60 min.
Baking is carried out at a temperature of 190-200 ° C with high humidity.
Baking time 22 minutes (* depending on weight of products).