NATURPAN RUSTIK
Complete bread mix (100 % application) used to produce Rustic Bread
or Clean Label Bread like in the Old Times.
RECIPE
NATURPAN RUSTIK |
10 kg | 15 kg | 100 % |
Dry Yeast
|
± 70 g | ± 100 g | ± 0,7 % |
| or Fresh Yeast | ± 200 g | ± 300 g | ± 2 % |
| Water | ± 7 kg | ± 10,5 kg | ± 70 % |
PROCEDURE
Mixing time: ± 15 min. (spiral) or ± 20 min (fork).
Dough final temperature: ± 24 ºC.
Resting time: ± 60 min. to ± 120 minutes.
Divide, Weight, Roll and Shape the pieces with the desired weight:
Ex:± 100 g; ± 300 g; ± 500 g; ± 1000 g; ± 2,5 kg, etc.
Proofing time: ± 15 min. (30 ºC / 70 % humidity).
Bake: Start at ± 240 ºC with steam at the beginning, and after 10 min. drop to ±190 ºC / 200 ºC.
Baking time:
± 100 g / ± 20 min
± 300 g / ± 25 min
± 500 g / ± 35 min
± 2,5 kg / ± 80 min
SALES UNIT
Bags of 15 kg.
