Project Description

heljdina-smesa

Heljdina smeša is intended for the production of mixed buckwheat bread and rolls of high nutritional value. Buckwheat grain is rich in vitamins and minerals, contains fats, proteins and organic acids, hence having a very important role in the diet.

Dosage

50% + 50% of the mixture of flour.

Packaging size: 10/1 (kraft bags of 10 kg)

Technological process:

Raw material Quantity (kg)

  • Wheat Flour T-500 50
  • Heljdina 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