Wheat flour
70
7
Desetka
30
3
Yeast
3
0,3
Salt
2
0,2
Water
57
5,7
Total:
16,2
Unique aroma products obtained using this mixture will make to become a treat with every meal or a meal for itself.Macrobiotic high value products based on ten different learning species, rounded to a whole specific aroma and taste. Products obtained using these compounds are high-fiber, improve digestion and provide long-lasting feeling of satiety.
Dosage of 25 -33% of the total mass of flour and a mixture
Product Weight before baking: 0.36 kg
Product Weight after baking: 0.30 kg
Total units of products: 45
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
Wheat flour
50
5
Fit
50
5
Yeast
3
0,3
Water
50
5
Total:
15,3
Mixture to produce light baked goods with sunflower seeds and lino.
Mixture in it's composition contains salt and is subsequently added to
the Solution acquisition! Finished product is made from a mixture Fit
has nutritionally very hidg value. Gives higher protein intake than the
standard bakery products. Keeps freshness for several days.
Product Weight before baking: 0.36 kg
Product Weight after baking: 0.30 kg
Total pieces of product: 42.5
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :50-60 minutes
Baking temperature: 220-230 ° C
Baking time: 25-27 minutes
Wheat flour
50
5
Bavarian mixture
50
5
Yeast
3
0,3
Water
60
6
Total:
13,3
Mixture for the production of dark baking products.Products obtained
using this compound are identical tastes of bread and pastry area south
Germany.Mixture is composed of salt and need not be added later! It has a
high percentage of rye flour.Rye and products based on rye contain in
large quantities macromateria, cadmium and magnesium that help prevent
high blood pressure, vitamins B1 and B2, and lignin that have
anticancer, antiviral and antifungal properties.
Product Weight befora baking: 0.36 kg
Product Weight after baking: 0.30 kg
Total pieces of product: 36.9
Mixing time: 3 + 6 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
Wheat flour
100
10
Pip Ciabatta
10
1
Yeast
2
0,2
Oil
2
0,2
Water
70
7
Total:
18,4
Mixture is composed of salt and need not be added later! From this mixture can get the best items of the region of Italy (ciabatta, Triangle, Calcona, pizza, etc.).. The products of this mixture is characterized by crisp, aromatic bark, porous areas . The product is characterized by sour smell and taste the freshness and extended.
Dosage 10% of the total weight of flour
Product Weight before baking: 0.20 kg
Product Weight after baking: 0.16 kg
Total units of products: 92
Mixing time: 3 + 16 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 60 minutes
Final proof :20-30 minutes
Baking temperature: 230-250 ° C
Baking time: 10-15 minutes (last 3 minutes of the furnace to keep open)
Wheat flour
100
10
Lunasan
20
2
Yeast
3
0,3
Margarine LT
45
4,5
Water
50
5
Total:
22,3
Namenjena ja za proizvodnju svih kvasnih lisnatih testa(Kroasana, puževa, šapica...). U svom sastavu ima so, šećer i očvrsle biljne masnoće kao i aditiv Frosti koji omogućava smrzavanje ovih proizvoda. Ukoliko se želi proizvoditi slatki program moguće je dodavanje još šećera u zames.Zbog dodatka očvrslih biljnih masnoća,u sam zames se ne dodaje masnoća a % margarina prilikom obrade se može smanjiti.Proizvodi se odlikuju dobrim volumenom,lisnatom strukturom i dobrom topivošćz.Korišćenjem ove smeše smrznuti proizvodi se brže odmrzavaju.
Doziranje 20% u odnosu
na ukupnu masu brašna
Masa proizvoda pre pečenja 0,12 kg
Masa proizvoda nakon pečenja 0,10 kg
Ukupno komada proizvoda: 181,6
Vreme zamesa : 3 + 6 minuta (spiralna mesilica)
Temperatura testa: 28-30°C
Fermentacija u masi: 20 minuta
Završna fermentacija:40-50 minuta
Temperatura pečenja: 230-250°
Vreme pečenja: 10-15 minuta
Wheat flour
50
5
Gorštak
50
5
Yeast
2,5
0,25
Salt
2
0,2
Water
58
5,8
Total:
16,25
The mixture is intended for the production of mixed-buckwheat bread and pastry.Makes the characteristic odor and taste characteristic to flour.Zrno buckwheat buckwheat contains proteins, fats, vitamins, phosphorus, iron, calcium, microelements such as iodine, zinc, boron and other organic acids and rutin.Rutin a precious ingredient that increases the elasticity of blood vessels and improves their permeability.
Product Weight before baking: 0.36 kg
Product Weight after baking: 0.30 kg
Total pieces of product: 45.1
Mixing time: 3 + 6 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
Wheat flour
100
10
Pip Ten
3
3
Yeast
2,5
0,25
Salt
2
0,2
Pob Turbo
0,3
0,03
Water
58
5,8
Total:
19,28
Pip Ten is a mixture of different types of flour that was added as a
corrective color and flavor of bakery product. Depending on dosage given
to a variety of colors and flavors.
Dosage 2-5% of the total weight of flour
Product Weight before baking: 0.36 kg
Product Weight after baking: 0.30 kg
Total pieces of product: 53.5
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :50-60 minutes
Baking temperature: 230-240 ° C
Baking time: 23-25 minutes
Wheat flour
100
10
Nera
10
1
Yeast
2,5
0,25
Salt
2
0,2
Water
56
5,6
Total:
17,05
The mixture is intended for the production of dark bread and pastry. Depending on the dosage, get the lighter and darker versions of products. Mixture can be applied to the production line of bread.It's structure has the seeds of flax and millet, wheat germ, corn flour, corn grits.
Dosage 10-20% of the total weight of flour
Product Weight befora baking:0.36 kg
Product Weight after baking: 0.30 kg
Total pieces of product: 47.3
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
Wheat flour
60
6
Forma
40
4
Yeast
2,5
0,25
Water
80
8
Total:
18,25
Mixture is a mixture of different types of flour and other
components, for the production of bread and biscuits with high protein
and fiber.
Product Weight before baking 0.36 kg
Product Weight after baking0.30 kg
Total pieces of product: 50.6
Mixing time: 3 + 6 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
Wheat flour
70
7
Harmonija
30
3
Yeast
2,5
0,25
Salt
2
0,2
Water
56
5,6
Total:
16,05
The mixture is intended for the production of darker bread and pastry. Depending on the dosage, get the lighter and darker versions of products. In its structure, in addition to wheat flour has broken soybean, flax seed, whole rye flour, soy flour, gluten, dextrose, malt flour, ground roasted malt and an additive. Soy products contain plenty of vitamin B groups, which play an important role in metabolism. Mineral components in soy products are of great importance for the construction of defense and immune system.
Dosage 30-50% of the total mass of flour and a mixture
Product Weight before baking: 0.36 kg
Product Weight after baking: 0.30 kg
Total pieces of product: 44.5
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof :50-60 minutes
Baking temperature: 220-230 ° C
Baking time: 23-25 minutes
Wheat flour
50
5
Kukuruza +
50
5
Yeast
0,3
Salt
2
0,2
Water
55
5,5
Total:
16
The mixture is intended to produce mixed-corn bread and biscuits. The end product is light to golden yellow color, characteristic odor and flavor, which comes from the added raw materials, primarily from corn wholemeal flour. Very pleasant sensory properties make this product different and desirable to all generations, with different needs. Substituting corn flour, plus Pip Gluten gets the corn bread, or corn cakes of good volume, expressed taste, freshness and extended evenly distributed environment. Product color is intense, and flavor.
Dosage 50%
Product Weight before baking: 0.36 kg
Product Weight after baking: 0.3 kg
Total pieces of product: 44.4
Mixing time: 3 +6 (spiral mixer)
Dough temperature 28-30 ˚ C
Bulk fermentation: 20 min
Final proof: ~ 45min
Baking temperature: 210-220 ˚ C
Baking time: 25-30min
Wheat flour
50
5
Raža+
50
5
Yeast
3
0,3
Salt
2
0,2
Water
55
5,5
Total:
16
The mixture is intended to produce mixed-rye bread and rolls.The end product is a light brown color, characteristic odor and flavor, which comes from the added raw materials, primarily from rye flour. Substituting rye flour, with the addition of gluten and Pip Pip Fresh will provide a rye bread or rye rolls of good volume, expressed taste, freshness and extended evenly distributed environment.
Dosage 50%
Product Weight before baking: 0.36 kg
Product Weight after baking: 0.3 kg
Total pieces of product: 44.4
Mixing time: 3 +6 (spiral mixer)
Dough temperature 28-30 ˚ C
Bulk fermentation: 20 min
Final proof: ~ 45min
Baking temperature: 210-220 ˚ C
Baking time: 25-30min
Wheat flour
100
10
Soft Mix
20
2
Yeast
4
0,4
Water
45
4.5
Total:
16.9
Sof Mix is designed to produce a hamburger bun and other pastries prolonged freshness.
In its structure, including a salt, sugar, cured vegetable fat, whey powder, and subsequent addition of fat is needed.
Dosage 20% compared to the mass of flour
Product Weight before baking: 0,08 kg
Product Weight after baking: 0,06 kg
Total pieces of product: 211,2
Mixing time: : 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30°C
Bulk fermentation: 20 minuta
Final proof:40-50 minutes
Baking temperature: 240-250°C
Baking time: 10-12 minuta
