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 | ± 0,57 kg | ± 5,7 % |
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.
