Description
Specially developed bread for healthy and sports nutrition. Contains 79% mix of spelled, barley malt, potato flake and more.
Recipe:
5 kg Kaiser Franz Brot mix
5 kg of rye flour type 960
0.200 kg of yeast
about 8,250 kg of water
Interlace: 6 min at slow speed + 2 min fast speed
Dough temperature: 26-28 degrees
Dough rest: 20 min
Break after splitting and rounding: 5-10 min
Fermentation: 50-60 min at 35-37 degrees and 75% moisture
Baking temperature: 240-210 degrees
Baking time: 40-45 min
Weight: 0.900kg.
Packing: 30kg sack
Question