NATURPAN WHOLEMEAL RYE
Original name: Naturpan Centeio Integral.
Complete bread mix (100 % application) used to produce Wholemeal Rye Bread
or Clean Label Wholemeal Rye Bread like in the Old Times.
RECIPE
NATURPAN CENTEIO INTEGRAL |
10 kg | 15 kg | 100 % |
Dry YeastCREDIN BAKERY |
± 150 g | ± 225 g | ± 1,5 % |
| or Fresh Yeast | ± 450 g | ± 675 g | ± 4,5 % |
| Water (± 28 ºC) | ± 7,3 kg | ± 10,95 kg | ± 73 % |
PROCEDURE
Mixing time: ± 4 minutes at 1st speed and ± 3 minutes at 2nd speed.
Dough final temperature: ± 26 ºC to ± 27 ºC.
Resting time: ± 20 minutes.
Divide, Weight, Roll: Ex: ± 350 g; ± 550 g; ± 750 g; etc.
Shape with the desired format: round or elongated.
Proofing time: ± 20 min. (35 ºC / 70 % humidity).
Bake: ± 240 ºC (top) / ± 230 ºC (stone).
Baking time: ± 30 min (variable with the weight of the units).
SALES UNIT
Bags of 15 kg.
