CENTEX

Powder bread improver used for Rustic Bread production: Rye Bread, Bread with Mixed Flours and Dark Bread. 

Flavours and colours bread doughs.

Recommended application: From 4 % to 10 % on the total flour weight.

RECIPE

Wheat Flour T65	1 kg	100 %
CENTEX	100 g	10 %
Dry Yeast CREDIN BAKERY	± 20 g	± 2 %
Or Fresh Yeast	± 50 g	± 5 %
Salt	18 g	1,8 %
Water	± 715 g	± 71,5 %

PROCEDURE

Mixing time: ± 15 min. (spiral); ± 20 min. (forks).
Dough final temperature: ± 26 ºC / 27 ºC.
Resting time: ± 15 min.
Divide, weight and roll pieces of: ± 80 g; ± 125 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. Give steam and bake.
Baking temperature: 
- Small pieces: ± 250 ºC (top); ± 210 ºC (deck). 
- Large pieces: ± 240 ºC (top); ± 210 ºC (deck). After 10 min. drop to 200 ºC (top).
Baking time: 
- Small pieces: ± 15 min. 
- Large pieces: ± 35 min. / 40 min. 

SALES UNIT

Bags of 5 kg and 15 kg.