Wheat flour
100
10
Yeast
2,5
0,25
Salt
2
0,2
Pob Tempo
0,3
0,03
Water
55
5,5
Total:
15,98
Provides better connectivity of dough, reducing the degree of softening, markedly increased energy, decrease tack of dough, the resulting increase of the volume of products, improving appearance and color of bark, improves the structure of protection products.
Dosage of 0.2 to 0.4% compared to the mass of flour for bread and rolls
Product Weight 0.58 kg before baking
Product Weight 0.50 kg after baking
Total pieces of product: 27.5
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :50-60 minutes
Baking temperature: about 240 ° C
Baking time: 23-25 minutes
Wheat flour
100
10
Yeast
2,5
0,25
Salt
2
0,2
Panon
1,0
0,10
Water
57
5,7
Total:
16,25
Facilitates processing of dough, improves the elasticity of dough, glue strengthens, increasing the volume of products, but primarily affects the freshness and aroma of bread, structure, environment and the color and appearance of crust. Made for producing local bread in baskets, which are characterized by stronger and more crisp bark, sour smell and taste.
Dosage of 1% compared to the mass of flour
Product Weight 0.58 kg before baking
Product Weight 0.50 kg after baking
Total units of products: 28
Mixing time: 3 + 8 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :50-60 minutes
Baking temperature: about 240 ° C
Baking time: 26-27 minutes (the last 2 - 3 minutes to keep an open furnace)
Wheat flour
100
10
Margarine LT
50
5
Yeast
3
0,3
Salt
1,8
0,18
Frosti
1,8
0,18
Water
56
5,6
Total:
16,26
It is intended for the production of leavened products leaf undergoing the process of termination fernetation was at the beginning of fermentation or lapse of time, freezing and subsequent baking. Stops formation of ice crystals in the product, increase water absorption, reduces the stickiness of dough, improves the handling of dough, improves elasticity , strengthens the glue in dough, increasing the volume of products and improves the structure of protection products.
Dosage 1.5 - 2% compared to the mass of flour
Product Weight 0.12 kg before baking
Product Weight 0.10 kg after baking
Total units of a product: 177.1
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :40-50 minutes
Baking temperature: 230-250 ° C
Baking time: 12-15 minutes
Wheat flour
100
10
Yeast
5
0,5
Fat
4
0,4
Salt
2
0,2
Sugar
2
0,2
Tostoposto
1,3
0,13
Water
53
5,3
Total:
16,73
It is intended to produce toasted bread. It improves elasticity and
workability of dough, improves the structure of products middle,
moderate increases volume, inhibits the growth of mold and bacteria,
impact on shelf life extension products.
Dosage of 1.0 to 1.5% compared to the weight of flour
Product Weight 0.6 kg before baking
Product Weight 0.50 kg after baking
Total pieces of product: 27.9
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :60-70 minutes
Baking temperature: 230-240 ° C
Baking time: 30-32 minutes
Wheat flour
100
10
Yeast
3
0,3
Salt
2
0,2
Pip gluten
1,8
0,18
Pob turbo
0,3
0,03
Water
58
5,8
Total:
16,51
It is designed for making bread and pastry flour with low gluten
content, while preparing a special kind of bread and pastries, as well
as to improve the quality of dough to have a high degree of softening
and low moisture content of gluten.Allow higher water absorption and the
resulting increase of products volume.
Dosage 1.5 - 2% compared to the mass of flour
Product Weight 0.50 kg after baking
Total pieces of product: 28.4
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :50-60 minutes
Baking temperature: 230-240 ° C
Baking time: 23-25 minutes
Rye flour
60
6
Wheat flour
40
4
Yeast
3
0,3
Pip fresh
2,5
0,25
Salt
2
0,2
Pip Gluten
1
0,1
Water
59
5,9
Total:
16,75
It is designed for when making rye bread and pastries as well as the development of mixed rye bread and pastry.Improves freshness of products, allows higher water absorption, provides a uniform environment products, improves elasticity of dough.
Dosage of 1.5 to 3.5% compared to the weight of flour
Product Weight 0.36 kg before baking
Product Weight 0.30 kg after baking
Total pieces of product: 46.5
Mixing time: 3 + 5 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :50-60 minutes
Baking temperature: 220-230 ° C
Baking time: 25-27 minutes
