CREDIN SOYA
Original name: Credin Soja.
Semi-complete bread mix (50 % application on the total flour weight) used to produce Soya Bread.
Application: Add wheat flour T65 (50 %), water and yeast.
RECIPE
CREDIN SOYA |
1 kg | 15 kg | 50 % |
| Wheat Flour T65 | 1 kg | 15 kg | 50 % |
Dry Yeast CREDIN BAKERY |
± 20 g | ± 0,3 kg | ± 1 % |
| Or Fresh Yeast | ± 60 g | ± 0,9 kg | ± 3 % |
| Water | ± 1,2 kg | ± 18 kg | ± 60 % |
PROCEDURE
Mixing time: ± 15 min. (spiral); ± 20 min. (fork).
Dough final temperature: ± 26 ºC.
Resting time: ± 10 min.
Divide, weight and roll into pieces of: 100 g; 250 g; etc.
Resting time: ± 10 min.
Shape in the desired formats (round or long).
Proofing time: ± 35 min. / 40 min. (30 ºC / 70 % humidity).
Dust with flour, make small cuts and bake. Give steam at the beggining.
Baking temperature: ± 220 ºC. After 10 min., drop the temperature to ± 190 ºC.
Baking time:
- Small pieces: ± 15 min.
- Large pieces: ± 30 min. / 35 min.
SALES UNIT
Bags of 15 kg.
