CREDIN 3 CEREALS
Original name: Credin 3 Cereais.
Semi-complete bread mix (33 % application on the total flour weight) used to produce Bread with 3 Cereals.
Contains wheat and rye flour, barley malt, linseeds, rye grains and wheat bran.
Application: Add wheat flour T65 (67 %), water and yeast.
RECIPE
CREDIN 3 CEREALS |
1 kg | 10 kg | 33,3 % |
| Wheat Flour T65 | 2 kg | 20 kg | 66,7 % |
Dry Yeast CREDIN BAKERY |
± 30 g | ± 0,3 kg | ± 1 % |
| or Fresh Yeast | ± 100 g | ± 1 kg | ± 3,3 % |
| Water | ± 1,75 kg | ± 17,5 kg | ± 58,3 % |
PROCEDURE
Mixing time: ± 15 min. (spiral); ± 20 min. (fork).
Dough final temperature: ± 26 ºC.
Resting time: ± 15 min.
Divide, weight and roll into pieces of: 100 g; 250 g; 700 g; etc.
Resting time: ± 15 min.
Shape in the desired formats (round, long or loaf).
Moisten and decorate with CREDIN SESAME or CREDIN 4 SEEDS.
Proving time: ± 40 min. / 60 min. (30 ºC / 70 % humidity).
Make small cuts and bake. Give steam at the beggining.
Baking temperature: ± 225 ºC. After 10 min., drop the temperature to ± 210 ºC.
Baking time:
- Small pieces: ± 15 min.
- Large pieces: ± 30 min. / 40 min.
SALES UNIT
Bags of 10 kg.
