CREDI ALFARROBA 50
Translated name: CREDI CAROB 50
Semi-complete mix with carob flour (locust bean flour), to produce various types of breads with an application of 50% over total weight of flour.
The versatility of CREDI ALFARROBA 50 also makes it possible to produce several different types of sweet dough pastries like Berlinas, doughnuts, viennoiseries and puffs pastries.
The Carob is a typical Mediterranean product that has great food value.
With CREDI ALFARROBA 50 we can associate the benefits of the carob flour to the manufacture of a large variety of breads and cakes.
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All the advantages with a single product!
RECIPE: Carob bread
CREDI ALFARROBA 50 |
1 kg | 50 % |
| Wheat flour T65 | 1 kg | 50 % |
| Salt | ± 35 g | ± 1,75 % |
Dry Yeast CREDIN PADARIA (Bakery) |
± 20 g | ± 1 % |
| or Freash Yeast | ± 60 g | ± 3% |
| Water | 1,2 a 1,4 kg | 60 a 70 % |
PROCEDURE
Mixing time: ± 15 min. (spiral); ± 20 min. (fork).
Dough final temperature: ± 26 ºC.
Resting time: ± 15 min.
Divide, weight and shape in pieces with the desired weight:
Small bread rolls: ± 100 g; Baguette: ± 300 g; Long bar: ± 350 g; Round: ± 500 g
Proving time: ± 30 / 40 minutes (30 ºC / 70 % humidity).
Dust with flour and small cuts whenever its desired.
Bake with steam at the beginning.
Baking temperature: ± 230 ºC during 20 to 30 min. depending on the weight of the pieces.
SALES UNIT
Bags of 15 kg.
