CREDIN BAVIERA RYE
Original name: Credin Centeio Baviera.
Semi-complete bread mix (50 % application on the total flour weight) used to produce Rye Bread with lighter crumb color.
Application: Add wheat flour T65 (50 %), water and yeast.
RECIPE
CREDIN BAVIERA RYE |
1 kg | 15 kg | 50 % |
| Wheat Flour T65 | 1 kg | 15 kg | 50 % |
Dry Yeast CREDIN BAKERY |
± 20 g | ± 0,3 kg | ± 1 % |
| Or Fresh Yeat | ± 60 g | ± 0,9 kg | ± 3 % |
| Water | 1,2 kg | 18 kg | ± 60 % |
PROCEDURE
Mixing time: ± 15 min. (spiral); ± 18 min. (fork).
Dough final temperature: ± 27 ºC.
Resting time: ± 10 min.
Divide, weight and roll into pieces of: 100 g; 250 g; 500 g: 750 g; etc.
Resting time: ± 10 min.
Shape in the desired formats (round or long).
Proving time: ± 35 min. (30 ºC / 70 % humidity).
Flour and scratch before bake.
Give steam at the beggining.
Baking temperature: ± 230 ºC.
After 10 min., drop the temperature into 210 ºC.
Baking time:
- Small pieces: ± 20 min.
- Large pieces: ± 30 min. / 40 min.
SALES UNIT
Bags of 15 kg.
