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CREDIN TIN BREAD

Original name: Credin Forma. 

Semi-complete bread mix (50 % application on the total flour weight) used to produce Loaf Breads (Tin Breads). 

Already contains Salt. Preservative-free.

Application: Add wheat flour T65 (50 %), Gormax (vegetable bakery fat), water and yeast.

RECIPE

Wheat Flour T65 1 kg 15 kg 50 %

CREDIN TIN BREAD

1 kg 15 kg 50 %

GORMAX 

60 g 0,9 kg 3 %

Dry Yeast CREDIN BAKERY

± 30 g ± 0,45 kg ± 1,5 %
Or Fresh Yeast ± 90 g ± 1,35 kg ± 4,5 %
Water 1,1 kg ± 16,5 kg ± 55 %

PROCEDURE

Mixing time: ± 15 min. (spiral); ± 20 min. (forks).
Dough final temperature: ± 26 ºC.
Resting time: ± 15 min.
Divide, weigh and form the pieces.
Resting time: ± 15 min.
Fill the moulds (cans) already greased with CREFINO or SONDORAL E 60.
Proving time: ± 40 min. / 45 min. (30 ºC / 70% humidity).
- For closed moulds, the dough should leaven until reaches ± two fingers below the top of the tin. 
- For open moulds, the dough should leaven until it reaches the top of the tin.
Give steam at the beggining.
Baking temperature: 220 ºC / 240 ºC.
Baking time: ± 30 min. / 35 min.

SALES UNIT

Bags of 15 kg.