|
Raw materials |
Number, % |
|
Wheat flour |
100,0 |
|
Mix of caramel malt |
3,2 |
|
Improver based on fiber |
1,6 |
|
Margarine |
7,2 |
|
Salt |
2,4 |
|
Sugar |
8,8 |
|
Yeast |
1,2 |
|
Milk powder |
1,6 |
|
Oil |
4,0 |
|
Water |
60,0 |
|
All |
190,0 |
Technological process
|
Name |
Value |
|
Kneading dough, min: ordinary intensive |
4 10 |
|
Pre-fermentation time, min |
10 |
|
The temperature of dough, ° С |
28-29 |
|
Duration of endurance, min |
40-60 |
|
Baking temperature, °С: |
200-220 |
|
Weight, kg |
0,050 |
|
Baking time, min |
12-13 |
|
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).
|
Name of raw materials |
Amount,%, kg |
|
Premium wheat flour |
100,0 |
|
Leaven Sourdought Vital |
3,0 |
|
Dry syrovatka |
8,0 |
|
Salt |
2,0 |
|
Sugar |
4,0 |
|
Oil |
2,0 |
|
Gluten |
2,0 |
|
Pressed yeast |
1,8 |
|
Water |
70,0* |
|
Total |
192,8 |
Technological process parameters
* - water must be made in 2 doses (first 500 ml, then 200 ml)
Knead the dough: 1 speed - 4 minutes, 2 speed - 10-15 minutes.
The water should be cool.
The temperature of the dough is 25-26 ° C
Pre-fermentation time of the semi-finished product -120 minutes at room temperature.
The weight of the dough 60 g **
Dough blanks are formed and laid out on sheets.
Exposure time 40-60 minutes
Baking is carried out at a temperature of 180 ° C with high humidity.
Baking time 15 minutes (** depending on the weight of the products)
|
Name of raw materials |
Amount,%, kg |
|
Premium wheat flour |
100,0 |
|
Leaven Durum Intense |
2,5 |
|
Salt |
2,2 |
|
Improver Universal |
3,0 |
|
Gluten |
2,5 |
|
Pressed yeast |
3,0 |
|
Water |
75,0* |
|
Total |
188,2 |
Technological process parameters
* - water should be made in 2-3 receptions (at first 500 ml, then 200 ml, and in the middle of mix 50 ml)
Knead the dough: 1 speed - 4 minutes, 2 speed - 10-15 minutes.
The water should be cool.
The temperature of the dough is 25-26 ° C
Pre-fermentation time of the semi-finished product -120 minutes at room temperature.
Weight of dough blank 650 g **
Dough blanks are formed and laid out on sheets. It is necessary to form without intensive kneading of the dough.
Exposure time 40-60 minutes
Baking is carried out at a temperature: planting 250 ° C
baking 240 ° C (bottom of the hearth) and 230 ° C (bottom of the hearth) with moderate steam humidification.
Baking time 33-35 minutes (** depending on the weight of the products)
- The first
- 1
- 2
- 3
- 4
- The last one
Bread, baguettes, loaves, and buns using our ingredients.
