CREDI BETERRABA 50
Translated name: CREDI BEETROOT 50
RECIPE: Beetroot bread
CREDI BETERRABA 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 kg | 50 % |
PROCEDURE
Mixing time: ± 5 min. in 1st speed and ± 10 min. in 2nd speed
Resting time: ± 10 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: ± 45 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 minutes (100g) ± 200 ºC during 30 minutes (350g).
SALES UNIT
Bags of 15 kg.
