CREDIN 7 KERNELS
Original name: Credin 7 Grãos.
Complete bread mix (100 % application on total flour weight) used to produce 7 Kernels Bread.
Already contains salt.
Composed by: Wheat, Rye, Linseed, Sunflower, Sesame, Oatmeal and Soy.
SPECIAL CHARACTERISTICS:
- Bread with High Fiber Content - The Fiber Content is superior to 6 g / 100 g of Bread
- Bread with High Omega-3 (ALA) - Alpha-linolenic acid (From Vegetable Origin)
- Source of Protein
RECIPE
CREDIN 7 GRAINS |
1 kg | 15 kg | 100 % |
Dy Yeast CREDIN BAKERY |
± 10 g | ± 0,15 kg | ± 1 % |
| Or Fresh Yeast | ± 30 g | ± 0,45 kg | ± 3 % |
| Water | ± 0,5 kg | ± 7,5 kg | ± 50 % |
PROCEDURE
Mixing time: ± 15 min. (spiral); ± 20 min. (forks).
Dough final temperature: ± 26 ºC.
Resting time: ± 10 min.
Divide, weight and roll into pieces of: 100 g; 150 g; 300 g; 450 g; etc.
Resting time: ± 10 min.
Shape in the desired formats (round or long) or place in tins previously greased with CREFINO or E 60.
Decore with seeds or flakes (optional).
Proofing time: ± 35 min. / 45 min. (30 ºC / 70 % humidity).
Bake. Give steam at the beggining.
Baking temperature: ± 230 ºC. After 10 min., drop to ± 210 ºC.
Baking time:
- Small pieces ( ± 100 g / 200 g): ± 18 min.
- Large pieces ( ± 350 g): ± 35 min.
SALES UNIT
Bags of 15 kg.
