CREDIN YELLOW CORN BREAD
Original name: Credin Broa de Milho Amarelo.
Complete bread mix (100 % application) used to produce Yellow Corn Bread.
Application: Add water and yeast.
RECIPE
CREDIN YELLOW CORN BREAD |
1 kg | 15 kg | 100 % |
Dry Yeast CREDIN BAKERY |
± 10 g | ± 0,15 kg | ± 1 % |
| Or Fresh Yeast | ± 30 g | ± 0,45 kg | ± 3 % |
| Water | ±600 g a 700 g | ±9 kg a 11 kg | ±60 % a 70 % |
PROCEDURE
Mix all the ingredients up until obtain an homogeneous mass.
Gradually add water.
Mixing time (spiral): ± 5 min. (low speed); ± 7 min. (medium speed).
Mixing time (fork): ± 5 min. (low speed); ± 10 min. (medium speed).
Resting time: ± 40 min.
Divide, and roll or shovel into pieces of: ± 700 g; ± 1 kg.
Powder with Wheat or Rye flour before bake.
Give steam at the beggining.
Baking temperature: ± 240 ºC / 260 ºC.
Baking time: ± 40 min.
ADDITIONAL SUGGESTIONS
Taking into account some local traditions, a few ingredients can also be added in the recipe:
- Cooking Oil: ± 1%.
- Sugar: ± from 1% to 2%.
- Sourdough Bread: from 5% to 15% / Mix kg.
SALES UNIT
Bags of 15 kg.
