Project Description
Technological process:
Raw material Quantity (kg)
- Wheat Flour T-850 100
- Yeast 2-4
- Salt 2
- Bakery malt 1-2
- Prima lux 0.2-0.4
- 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: 23-25 minutes