CREDIN TIN BREAD SUPER
Original name: Credin Forma Super.
Semi-complete bread mix (50 % application on the total flour weight) used to produce Sliced Pre-packaged Loaf Bread (Tin bread).
Already contains Salt and Preservatives.
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 SUPER |
1 kg | 15 kg | 50 % |
Dry Yeast CREDIN BAKERY |
± 30 g | ± 0,45 kg | ± 1,1 % |
| Ou Dry 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 (tins) 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.
Steam at the beggining.
Baking temperature: ± 220 ºC / 240 ºC.
Baking time: ± 30 min. / 35 min.
SALES UNIT
Bags of 15 kg.
