Premix for the production of spelt-apple bread. The premix contains apple flour, spelt natural starter and sunflower seeds. It is also suitable for small breads and big 1-1,5 kg bread.
Phase 1: Premix
4,000 kg SPELT & APPLE premix with 4,000 kg water and allow to swell at room temperature
8,000 kg Premix
4,300 kg whole grain flour
1,700 kg spelt flour type T700
0,150 kg yeast
about 3,000 kg water (28-30 degrees)
Interlace: 4 min at slow speed + 5 min at fast speed
Dough temperature: 26-28 degrees
Dough rest: 10-20 min
Break after splitting: 8-10 min
Fermentation: 50-60 min at 35-37 degrees and 75% humidity
Temperature and baking time: Depending on the shape and size. Bread is for baking forms. Dough is very soft with high water content.
Packing: 30 kg bag