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CREDIN TIN BREAD 10%

Original name: Credin Forma 10%.

Dough Bread Improver (10 % application on the total flour weight) used to produce Loaf Bread (Tin bread), Hamburger bread, Hot dog bread, etc. 

RECIPE

Wheat Flour T65 10 kg 100 %

CREDIN TIN BREAD 10%

1 kg 10 %

Dry Yeast CREDIN BAKERY

± 0,15 kg ± 1,5 %
Or Fresh Yeast ± 0,45 kg ± 4,5 %
Water ± 5,7 kg ± 57 %

PROCEDURE

Mixing time: ± 15 min. / 20 min.
Dough final temperature: ± 26 ºC
Resting time: 15 min.
Divide, weigh and form the pieces.
Place the pieces in the moulds (tins) previously greased with CREFINO or SONDORAL E 60.
Proving time: ± 60 min (30 ºC / 70 % humidity).
Give steam at the beggining.
Baking temperature: 220 ºC / 240 ºC.
Baking time: ± 30 min. / 35 min.  

SALES UNIT

Pails of 10 kg.