Pea Bread
|
Raw materials |
Number, % |
|
Wheat Flour |
80,0 |
|
Pea mix |
20,0 |
|
Margarine |
6,5 |
|
Salt |
2,5 |
|
Sugar |
2,2 |
|
Yeast |
1,2 |
|
Water |
60,0 |
|
All |
172,4 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
5 8 |
|
The temperature of dough, ° С |
28-29 |
|
Pre-fermentation, min |
20-25 |
|
Duration of endurance, min |
50-60 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,450 |
|
Baking time, min |
23-25 |
Karelian bread
|
Raw materials |
Number, % |
|
Rye flour |
20,0 |
|
Wheat flour |
60,0 |
|
Mix "Grist mix" |
20,0 |
|
Sugar |
12,0 |
|
Salt |
2,0 |
|
Yeast |
1,2 |
|
Raisins |
5,0 |
|
Water |
64.0 |
|
All |
183,3 |
Technological proces
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
8 5 |
|
Pre-fermentation time, min |
20 |
|
The temperature of dough, ° С |
28-29 |
|
Duration of endurance, min |
80-90 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,450 |
|
Baking time, min |
30-35 |
|
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 |
Borodynskyy bread
|
Raw materials |
Number, % |
|
Rye flour |
55,0 |
|
Wheat flour |
30,0 |
|
Mix “Borodynskyy” |
15,0 |
|
Sugar |
6,0 |
|
Salt |
2,5 |
|
Yeast |
1,2 |
|
Coryander |
0,8 |
|
Water |
70,0-75,0 |
|
All |
180,5 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
8 5 |
|
Pre-fermentation time, min |
20-25 |
|
The temperature of dough, ° С |
28-29 |
|
Duration of endurance, min |
70-90 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,450 |
|
Baking time, min |
30-32 |
Belorussian bread
|
Raw materials |
Number, % |
|
Rye flour |
35,0 |
|
Wheat flour |
50,0 |
|
Mix “Belorussian” |
15,0 |
|
Sugar |
8,0 |
|
Salt |
2,0 |
|
Yeast |
1,2 |
|
Caraway |
0,6 |
|
Water |
70,0 |
|
All |
181,8 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
8 5 |
|
The temperature of dough, ° С |
28-29 |
|
Duration of endurance, min |
70-90 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,550 |
|
Baking time, min |
30-32 |
Orlando bread
|
Raw materials |
Number, % |
|
Rye flour |
35,0 |
|
Wheat flour |
50,0 |
|
Mix “Orlando” |
15,0 |
|
Sugar |
8,0 |
|
Salt |
2,0 |
|
Yeast |
1,2 |
|
Caraway |
0,6 |
|
Water |
70,0 |
|
All |
181,8 |
Technological process
|
Name |
Value |
|
Kneading dough, min.: ordinary intensive |
8 5 |
|
The temperature of dough, ° С |
28-29 |
|
Duration of endurance, min |
70-90 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,550 |
|
Baking time, min |
30-32 |
- The first
- 1
- 2
- 3
- 4
- The last one
Bread, baguettes, loaves, and buns using our ingredients.