CREDIN BREAD WITH MIXED FLOURS
Original name: Credin Pão de Mistura.
Complete bread mix (100 % application) used to produce Bread with Mixed Flours, Small Rolls, Traditional Breads and Regional Breads.
Adapted to processes with longer resting time.
Application: Add water and yeast.
RECIPE
CREDIN BREAD WITH MIXED FLOURS |
1 kg | 25 kg | 100 % |
Dry Yeast CREDIN BAKERY |
± 10 g | ± 250 g | ± 1 % |
| or Fresh Yeast | ± 30 g | ± 750 g | ± 3 % |
| Water | ± 0,7 kg | ± 17,5 kg | ± 70 % |
PROCEDURE
Mixing time: ± 15 min. (spiral); ± 20 min (fork).
Dough final temperature: ± 26 ºC.
Resting time: ± 30 min.
Divide, weight and roll into pieces of: 100 g; 200 g; 400 g; etc.
Resting time: ± 15 min.
Shape in the desired formats.
Proofing time: ± 35 min. / 40 min. (30 ºC / 70 % humidity).
Flour or batter before bake (optional).
Give steam at the beggining.
Baking temperature:
- Small pieces: 240 ºC (top) / 220 ºC (deck).
- Large pieces: 240 ºC (top) / 220 ºC (deck).
After 10 min, drop the temperature into 210 ºC (top).
Baking time:
- Small pieces: ± 15 min. / 20 min.
- Large pieces: ± 35 min. / 40 min.
SALES UNIT
Bags of 25 kg.
