Description
|
Raw materials |
Number, % |
|
Wheat Flour |
50,0 |
|
Whole grain Flour |
30,0 |
|
Mix “Amarantn” |
20,0 |
|
Salt |
2,4 |
|
Sugar |
2,0 |
|
Yeast |
1,2 |
|
Oil |
4,0 |
|
Water |
60,0 |
|
All |
169,6 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
4 10 |
|
The temperature of the dough, ° С |
28-29 |
|
Pre-fermentation, min |
20 |
|
Duration of endurance, min |
40-60 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,55 |
|
Baking time, min |
12-13 |