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CREDIN TRADITIONAL BREAD

Original name: Credin Pão de Tradição.

Semi-complete bread mix (50 % application on the total flour weight) used to produce Wheat and Rye breads.

Examples: Rustic Bread, Rustic Rolls, Artisanal Bread or Highly hidrated bread doughs (70 % - 100 % of water).

Adapted to processes with longer resting time.

Application: Add wheat flour T65 (50 %), water and yeast.

RECIPE

CREDIN TRADITIONAL BREAD

1 kg 15 kg 50 %
Wheat Flour T65 1 kg 15 kg 50 %

Dry Yeast CREDIN BAKERY

± 20 g ± 300 g ± 1 %
Or Fresh Yeast ± 60 g ± 900 g ± 3 %
Water ± 1,5 kg ± 22,5 kg ± 75 %

PROCEDURE

Mixing time: ± 15 min. (spiral); ± 20 min. (forks).
Dough final temperature: ± 26 ºC.
Resting time: ± 45 min. 
Divide, weight and roll in pieces of: ± 100 g; ± 150 g; ± 250 g; ± 500 g; etc.
Resting time: ± 15 min. 
Shape in the desired formats.
Proofing time: ± 40 min. / 50 min. (30 ºC / 70 % humidity).
Flour before bake (optional). 
Bake with steam at the beggining.
Baking temperature: 
- Large pieces: ± 240 ºC (top); ± 210 ºC (deck).
- Large pieces: ± 240 ºC (top); ± 210 ºC (deck). After 10 min. drop to 210 ºC (top).
Baking time: 
- Small pieces: ± 15 min. / 20 min.
- Large pieces: ± 40 min. / 45 min. 

SALES UNIT

Bags of 15 kg.