Multi-grain whole-wheat mix for making corncobs, cakes, bread rolls, pasta and whole-grain bread.
1 kg Ahrenmix
1 kg of water (about 50 degrees) is allowed to swell for 2 hours at room temperature
2 kg Premix
2.8 kg of wheat flour
Improvement (0,005-0,01 g Capital - for frozen and half-baked products, 0,004 g Turbo S for others)
0.140 grams of yeast
0.085 kg of salt
about 1,350 kg of water
Interlace: 2 min slow speed + 7 min fast speed
Dough temperature: 26-28 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: 30 kg bag