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PANE PODEROSO

Complete bread mix (100 % application on total flour weight) used to produce PANE PODEROSO.

Already contains salt.

Composed by: Wheat, Barley, Rye and Pumpkin seeds, Linseed and Millet Seeds.

SPECIAL CHARACTERISTICS:

  • Bread with High Fiber Content - Contains a Fiber Content superior to 6 g / 100 g of Bread
  • Protein Source
  • Low Content of Saturated Fat

RECIPE

POWERFUL BREAD

1 kg 15 kg 100 %

Dy Yeast CREDIN BAKERY

± 10 g ± 0,15 kg ± 1 %
Or Fresh Yeast ± 30 g ± 0,45 kg ± 3 %
Water ± 650 g ± 9,75 kg ± 65 %

PROCEDURE

Mixing time: ± 15 min. (spiral); ± 20 min. (forks).
Dough final temperature: ± 25 ºC.
Resting time: ± 30 min., 60 min., 90 min. or 120 min. (or without resting).
Divide, weight and roll into pieces of: 100 g; 250 g; 450 g; 600 g, 1 kg, etc.
Resting time: ± 10 min.
Shape in the desired formats (round or long) or place in tins previously greased with CREFINO or E 60.
Proofing time (30 ºC / 70 % humidity):
- Direct doughs: ± 40 min. / 45 min. 
- Doughs with 30 min. / 60 min of Resting time: ± 30 min.
- Doughs with 90 min. / 120 min of Resting time: ± 20 min.
Dust with flour and make small cuts (optional) and bake. Give steam at the beggining.
Baking temperature: ± 220 ºC / 230 ºC. After 10 min., drop to ± 210 ºC (deck oven) or ± 190 ºC (convection). 
Baking time: 
- Small pieces ( ± 100 g / 250 g): ± 15 min. / 20 min.
- Medium pieces ( ± 450 g / 600 g): ± 35 min
- Large pieces ( ± 1 kg): ± 50 min.   

SALES UNIT

Bags of 15 kg.

Díptic Pane Poderoso