CREDIN COMBI

Bakery improver in paste, used for Soft Dough's like Brioche, "Bolo Rei" (Portuguese King Cake) and other soft dough recipes.
Already contains the necessary sugar and fat.
Application: 30 % over total weight of flour. 

RECIPE

Note:
If the wheat flour is not strong, we suggest to add about 5% of CREDIN BRIOCHE in fase (1).

PROCEDURE

Mix the ingredients for the sour dough preparation (1) during ± 5 minutes.
Remove from the kneader and let the dough ferment ± 15 minutes. 
Knead at medium speed the remaining ingredients (2) adding the eggs gradually.
Approximately at the middle of the kneading add the mixture of beverages (3).
Add the sour dough preparation (1) and knead until the dough is ready.
Once the kneading process is completed, add the mixture of fruits (4) and slowly knead just to obtain an uniform dispersion.
Total kneading time: ± 10 to ± 15 minutes (with a spiral kneader) or ± 20 to ± 25 minutes (with a fork kneader). 
Rest the dought during ± 60 min. to ± 90 minutes.
Divide and Weight the pieces with the desired size. Shape with a ring format.
Place the rings in baking trays previously greased with CREFINO SPRAY or GOLDWAX 400.
Paint the dough with egg and decorate with candied fruits.
Prove the dough about 2/3 of the total proving time.
Bake at about 200°C.
Total baking time depends on the weight of the pieces. For pieces with 1 kg it is ± 35 minutes.
After baking, paint the cakes with CREDIGEL READY TO USE. 

Note: The amount of yeast suggested in the recipe is for a dough with 10 kg of flour baked in the same day it is made.
For bigger recipes it is necessary to reduce the amount of yeast.

SALES UNIT

Pails of 12 kg.