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Mix for the production of speciality bread with spelt andsunflow
er seedsin
organicquality
ÖkoKruste
Mixing time: 3 + 4 minsDough temperature: 27 - 28° CBulk fermentation time: approx. 30 minsScaling weight: 0.900 - 1.150 kgBaking temperature: baking temperature for rolls, droppingBaking time: 60 - 70 mins
ÖkoKruste
After the bulk fermentation time, scale dough pieces of the desiredweight, mould round and toss the seam in ÖKO-KRUSTE.Subsequently, place the dough pieces upside down in baskets andallow to prove. Turn out the dough pieces at 3/4 proof with the seamupwards onto setters and load giving steam, which is not allowedto escape.
Processing advantages:
efficient production of organic speciality bread using the direct dough method
Instructions for use:
Recipe:
ÖKO-KRUSTE 10.000 kgInstant yeast 0.080 kgWater, approx. 6.500 l��
Total weight 16.580 kg
Quality advantages:
coarse texture moist, soft crumb aromatic, hearty smell and taste long consumption freshness
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