Premix KORNiSPITZE for making bread rolls, corncobs, cakes, bread rolls, pasta and whole-grain bread.
1.000 kg KORNiSPITZE
1.000 kg water (about 50 degrees) is allowed to swell for 2 hours at room temperature
2.000 kg Premix
2.800 kg wheat flour
Improvement (0,005-0,01 g Lobbi Frost - for frozen and half-baked products)
0.004 gr Turbo S for volume
0.140 gr yeast
0.085 kg salt
about 1,350 kg water
Interlace: 3 min slow speed + 7 min fast speed
Dough temperature: 22-28 degrees
Dough rest: 10-25 min
Break after splitting: 8-10 min.
Fermentation: 50-60 min at 35-37 degrees and 75% moisture
Temperature and baking time: Depending on the shape and size.
Packing: 10 kg bag