PANILAC
Powder bread improver (5 % 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 % |
PANILAC |
0,5 kg | 5 % |
GORMAX |
0,3 kg | 3 % |
| Salt | 0,17 kg | 1,7 % |
Dry Yeast CREDIN BAKERY |
± 0,15 kg | ± 1,5 % |
| Or Fresh Yeast | ± 0,45 kg | ± 4,5 % |
| Water | ± 5,8 kg | ± 58 % |
PROCEDURE
Mixing time: ± 15 min. (spiral); ± 20 min. (forks).
Dough final temperature: ± 26 ºC.
Resting time: ± 15 min.
Divide, weight and form the pieces.
Resting time: ± 15 min.
Place in the moulds (tin cans) previously 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.
Baking temperature: 220 ºC / 240 ºC.
Baking time: ± 30 min. / 35 min.
SALES UNIT
Bags of 10 kg.
