Project Description
Technological process:
Raw material Quantity (kg)
- Wheat Flour T-500 50
- Kukuruzna smeša 50
- Yeast 2-4
- Salt 2
- Margarine or cooking oil 1-2
- Sava lux 0.2-0.5
- Water 50-60
Mixing time: 2 + 5 minutes (spiral mixer)
Dough temperature: 26-28 ° C
Bulk fermentation: 20 minutes
Final proofing: 50-60 minutes
Baking temperature 250 – 230 ° C
Baking time: 25-30 minutes