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CREDIN CIABATTA

Original name: Credin Chapata.

Complete Wheat bread mix  (100 % application) used to produce highly hydrated bread doughs (80 %): Ciabatta and other breads with Higher Water Content.

Application: Add water and yeast.

RECIPE

CREDIN CIABATTA

1 kg 15 kg 100 %

Dry Yeast CREDIN BAKERY

± 10 g ± 0,15 kg ± 1 %
Or Fresh Yeast ± 30 g ± 0,45 kg ± 3 %
Water ± 0,8 kg ± 12 kg ± 80 %

PROCEDURE

Mix with 70 % of the water: ± 5 min. (low speed).
Incorporate the remain as the dough absorbs: ± 10 min. / 15 min. (fast speed).
Add the yeast in the beggining of the mixing process if you use dry yeast or in the middle if you use fresh yeast.
Resting time: ± 60 min. 
Shape in units of: ± 150 g;  ± 200 g.
Proofing time: ± 20 min. / 30 min. (30 ºC / 70 % humidity).
Give steam before bake.
Baking temperature: ± 240 ºC. 
After 10 min., drop to 220 ºC.  
Baking time: ± 35 min.

SALES UNIT

Bags of 15 kg.