NATURPAN 5
Natural Fermented Dough in Powder (Selected Sourdough) used to produce a wide range of wheat flour or mixed flour breads. Examples: Traditional Bread, Rustic, Baguettes, etc.
It also works as sourdough corrector.
Recommended application: 5 % on the total flour weight.
• PORTUGUESE REGIONAL BREAD ("PÃO ALENTEJANO") RECIPE
| Wheat Flour T65 | 7 kg | 70 % |
| Wheat Flour T80 | 3 kg | 30 % |
NATURPAN 5 |
500 g | 5 % |
| Salt | ± 175 g | ± 1,75 % |
Dry Yeast CREDIN BAKERY |
± 70 g | ± 0,7 % |
| Or Fresh Yeast | ± 200 g | ± 2 % |
| Water (cold) | ± 6,5 kg | ± 65 % |
PROCEDURE
Mixing time: ± 15 min. / 20 min.
Add the yeast in the beggining of the mixing process if you use dry yeast or in the middle if you use fresh yeast.
Dough final temperature: ± 23 ºC.
Resting time: ± 120 min.
Divide and roll in units of: ± 500 g; ± 1000 g.
Shape in the desired format ("Pão Alentejano"), lengthening 1/3 of the ball and forming a head.
Powder and arrange between canvas, with the head folded and turned down.
Proofing time: ± 35 min. (30 ºC / 70 % humidity).
Turn the units and bake.
Baking temperature: begins at ± 230 ºC and falls to ± 200 ºC.
Give steam at the start of the baking process.
Baking time:
- 500 g pieces: ± 30 min.
- 1000 g pieces: ± 50 min. / 60 min.
• WHEAT SMALL BREAD RECIPE
| T65 Wheat Flour | 10 kg | 100 % |
NATURPAN 5 |
500 g | 5 % |
| Salt | ± 180 g | ± 1,8 % |
Dry Yeast CREDIN BAKERY |
± 70 g | ± 0,7 % |
| Or Fresh Yeast | ± 200 g | ± 2 % |
| Water (cold) | ± 7 kg | ± 70 % |
PROCEDURE
Mixing time: ± 15 min.
Obtain a thin and elactic consistency.
Add the yeast in the beggining of the mixing process if you use dry yeast or in the middle if you use fresh yeast.
Dough final temperature: ± 25 ºC.
Resting time: ± 90 min. / 120 min.
Divide and roll in pieces of: ± 3 kg / 30 (± 100 g per each unit).
Powder.
Proving time: ± 20 min. (30 ºC / 70 % humidity).
Turn the units and bake.
Baking temperature: ± 240 ºC.
Give steam after bake.
Baking time: ± 15 min.
• SMALL WATER BREAD RECIPE
| T65 Wheat Flour | 7 kg | 70 % |
| T70 Rye Flour | 3 kg | 30 % |
NATURPAN 5 |
500 g | 5 % |
| Salt | ± 190 g | ± 1,90 % |
Dry Yeast CREDIN BAKERY |
± 70 g | ± 0,7 % |
| Or Fresh Yeast | ± 200 g | ± 2 % |
| Water (cold) | ± 8 kg | ± 80 % |
PROCEDURE
Mix with 65 % of the water and incorporate the remain as the dough absorbs.
Add the yeast in the beggining of the mixing process if you use dry yeast or in the middle if you use fresh yeast.
Mixing time: ± 15 min.
Dough final temperature: ± 25 ºC.
Resting time: ± 90 min.
Divide and roll in pieces of: ± 3 kg / 30 (± 100 g per each unit).
Powder with wheat or rye flour.
Proving time: ± 20 min. (30 ºC / 70 % humidity).
Give steam and bake.
Baking temperature: ± 240 ºC.
Baking time: ± 18 min. / 20 min.
• BAGUETTE RECIPE
| T65 Wheat Flour | 10 kg | 100 % |
NATURPAN 5 |
500 g | 5 % |
| Salt | ± 170 g | ± 1,7 % |
Dry Yeast CREDIN BAKERY |
± 100 g | ± 1 % |
| Or Fresh Yeast | ± 300 g | ± 3 % |
| Water (cold) | ± 6,5 kg | ± 65 % |
PROCEDURE
Mixing time: ± 15 min.
Obtain a thin and elactic consistency.
Add the yeast in the beggining of the mixing process if you use dry yeast or in the middle if you use fresh yeast.
Dough final temperature: ± 24 ºC.
Resting time: ± 60 min.
Divide in units of: ± 250 g.
Resting time: ± 10 min.
Shape lengthening ± 35 cm / 40 cm.
Proving time: ± 40 min. (30 ºC / 70 % humidity).
Give slight superficial cuts along the baguette
Give steam and bake.
Baking temperature: ± 230 ºC.
Give steam again after baking during ± 1 min. .
Baking time: ± 20 min.
• MIXED BREAD RECIPE
| T65 Wheat Flour | 7 kg | 70 % |
| T70 Rye Flour | 2 kg | 20 % |
| T150 Integral Wheat Flour | 1 kg | 10 % |
NATURPAN 5 |
500 g | 5 % |
| Salt | ± 190 g | ± 1,9 % |
Dry Yeast CREDIN BAKERY |
± 100 g | ± 1 % |
| Or Fresh Yeast | ± 300 g | ± 3 % |
| Water (cold) | ± 8 kg | ± 80 % |
PROCEDURE
Mixing time: ± 15 min.
Obtain a thin and elactic consistency.
Add the yeast in the beggining of the mixing process if you use dry yeast or in the middle if you use fresh yeast.
Dough final temperature: ± 24 ºC.
Resting time: ± 50 min.
Divide in units of: ± 350 g; ± 750 g.
Resting time: ± 10 min.
Shape in the desired formats (Round or Flattened) with the help of wheat/rye flour.
Proving time: ± 40 min. (30 ºC / 70 % humidity).
Give steam and bake.
Baking temperature: ± 230 ºC.
Baking time: ± 25 min. / 30 min.
• RUSTIC BREAD RECIPE
| T65 Wheat Flour | 7 kg | 70 % |
| T70 Rye Flour | 3 kg | 30 % |
NATURPAN 5 |
500 g | 5 % |
| Salt | ± 170 g | ± 1,70 % |
Dry Yeast CREDIN BAKERY |
± 70 g | ± 0,7 % |
| Or Fresh Yeast | ± 200 g | ± 2 % |
| Water (cold) | ± 6,5 kg | ± 65 % |
PROCEDURE
Mixing time: ± 15 min.
Obtain a thin and elactic consistency.
Add the yeast in the beggining of the mixing process if you use dry yeast or in the middle if you use fresh yeast.
Dough final temperature: ± 23 ºC.
Resting time: ± 120 min.
Divide in units of: ± 300 g; ± 500 g; ± 750 g; ± 1 kg.
Resting time: ± 10 min.
Roll and shape in the desired formats.
Proving time: ± 45 min. (30 ºC / 70 % humidity).
Give steam and bake.
Baking temperature: begins at ± 220 ºC and drops to ± 190 ºC / 200 ºC.
Baking time: ± 60 min. (1 kg pieces).
• WATER BREAD RECIPE
| Wheat Flour | 7 kg | 70 % |
| T80 Wheat Flour | 3 kg | 30 % |
NATURPAN 5 |
500 g | 5 % |
| Salt | ± 190 g | ± 1,90 % |
Dry Yeast CREDIN BAKERY |
± 70 g | ± 0,7 % |
| Or Fresh Yeast | ± 200 g | ± 2 % |
| Water (cold) | ± 8,5 kg | ± 85 % |
PROCEDURE
Mix with 65 % of the water and incorporate the remain as the dough absorbs.
Obtain a thin and elactic consistency.
Add the yeast in the beggining of the mixing process if you use dry yeast or in the middle if you use fresh yeast.
Mixing time: ± 15 min. / 20 min.
Dough final temperature: ± 23 ºC.
Resting time: ± 90 min.
Divide and roll with the help of flour in units of: ± 300 g; ± 500 g; ± 750 g.
Shape in the desired formats (Round, Galician, Flattened, Rolled Traditional, etc.).
Proving time: ± 20 min. (30 ºC / 70 % humidity).
Give steam and bake.
Baking temperature: begins at ± 230 ºC and drops to ± 200 ºC / 210 ºC.
Baking time: ± 30 min. (500 g pieces).
SALES UNIT
Bags of 15 kg.
