CREDIN SUNFLOWER BREAD
Original name: Credin Pão Girassol.
Complete bread mix (100 % application) used to produce Sunflower Bread.
Contains wheat and wholemeal wheat flour, sunflower seeds, linseed, sesame and lupine.
Application: Add water and yeast.
RECIPE
CREDIN SUNFLOWER BREAD |
1 kg | 15 kg |
Dry Yeast CREDIN BAKERY |
± 15 g | ± 0,225 kg |
| Or Fresh Yeast | ± 40 g | ± 0,6 kg |
| Water | ± 0,5 kg | ± 7,5 kg |
PROCEDURE
Mixing time: ± 15 min.
If you use dry yeast, add it in the beggining of the mixing process.
If you use fresh yeast, add in the middle of the mixing process.
Dough final temperature: ± 26 ºC.
Resting time: ± 15 min.
Divide, weight and roll the pieces.
Resting time: ± 15 min.
Shape, moist the dough pieces and decorate with DECO SUNFLOWER BREAD.
- For Artisanal Bread (round, long and baguette formats): Place on trays.
- For Loaf Bread: Place the dough in the tins, previously greased with CREFINO or SONDORAL E 60.
Proofing time: ± 40 min. / 45 min. (30 ºC / 70 % humidity).
- For Artisanal Bread: Make some small cuts and bake. Give steam at the beggining.
- For Loaf Bread:
* For closed moulds, the dough should leaven until reaches ± two fingers below the top of the tin.
* For open moulds, the dough should leaven until it reaches the top of the tin.
Baking temperature: ± 220 ºC (deck); ± 180 ºC (convection).
Baking time: ± 30 min. / 35 min.
SALES UNIT
Bags of 15 kg.
