Overview
For the production of European style crusty bread and rolls.
Fino Artisan 7% Concentrate
Ingredients
Group A
Ingredient
KG
-
0.070
Bread Flour
1.000
Salt
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Chilled Water
0.800
Vegetable Oil
0.100
Total Weight: 2.000
Method
1. Place all ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 4 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed.
3. The desired dough temperature is between 26°C and 28°C.
4. Rest the dough in lightly oiled container for 60 minutes in proofer and fold the dough and continue prove for another 60 minutes at 34oC and 80% humidity.
5. Divide and cut the dough into rectangular shape or any other design.
6. Inject steam and bake the dough at 220°C top heat and 210ﹾC bottom heat for approx. 23 minutes or until fully baked with brown color.
Nutritional Information
Type
Value
Energy (Kcal)
345.00
Energy (kJ)
1,440.00
Protein (g)
17.40
Fat (g)
3.80
Fat (of which saturates)(g)
0.70
Carbohydrate (g)
49.00
Carbohydrate (of which sugars)(g)
14.40
Dietary Fibre (g)
17.40
Sodium (mg)
7.00
Ingredients
Dried Wheat Sourdough, Wheat Germ Flour, Dextrose, Inactive Dry Yeast, Vegetable Oil, Enzymes, Ascorbic Acid
Packaging
Code
Size
Type
Palletisation
3954
12 KG
Plastic Bag
Ingredients
Group A
Ingredient
KG
-
0.070
Bread Flour
1.000
Salt
0.020
BAKELS INSTANT ACTIVE DRIED YEAST
0.010
Chilled Water
0.800
Vegetable Oil
0.100
Total Weight: 2.000
Method
1. Place all ingredients into a spiral mixer.
2. Mix the dough at a slow speed for 4 minutes, then increase to a fast speed for an additional 9 minutes or until the dough is fully developed.
3. The desired dough temperature is between 26°C and 28°C.
4. Rest the dough in lightly oiled container for 60 minutes in proofer and fold the dough and continue prove for another 60 minutes at 34oC and 80% humidity.
5. Divide and cut the dough into rectangular shape or any other design.
6. Inject steam and bake the dough at 220°C top heat and 210ﹾC bottom heat for approx. 23 minutes or until fully baked with brown color.
Nutritional Information
Type
Value
Energy (Kcal)
345.00
Energy (kJ)
1,440.00
Protein (g)
17.40
Fat (g)
3.80
Fat (of which saturates)(g)
0.70
Carbohydrate (g)
49.00
Carbohydrate (of which sugars)(g)
14.40
Dietary Fibre (g)
17.40
Sodium (mg)
7.00
Ingredients
Dried Wheat Sourdough, Wheat Germ Flour, Dextrose, Inactive Dry Yeast, Vegetable Oil, Enzymes, Ascorbic Acid
Packaging
Code
Size
Type
Palletisation
3954
12 KG
Plastic Bag
