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  • Рецептура
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  • Багет «Дунайский»

    • Рецептура

    Мука пшеничная в/с 80 кг
    Мука ржаная обдирная 20 кг
    Софтгрейн пророщенная пшеница 30 кг
    Дрожжи прессованные 2,5 кг
    Соль 1,6 кг
    Дунапан Экстра 0,3 кг
    Вода 58 – 60 кг

    Технологический процесс

    шаг за шагом

    Время замеса, мин

    6-8 на 1-ой скорости;

    5-6 на 2-ой скорости;

    Все сырье вносим сразу

    Температура теста,ºС

    23 – 24

    Время брожения, мин

    40
    Масса тестовой заготовки, кг

    0,2 – 0,6
    Формование

    округление
    Отлёжка, мин

    10 – 15
    Время расстойки, мин

    50 – 60
    Параметры расстойки

    t 36°С; W 80%
    Декорирование – отделка поверхности

    Посыпать пшеничной мукой и сделать надрезы.
    Время выпечки, мин

    20 – 25

    Параметры выпечки:
    для подовой печи
    для ротационной печи

    t1 230°С+Пар 70 с; t2 215/210°С; 30мин

    t1 240°С + Пар 1,1л; t2 210°С; 22 мин

    О рецептуре

    Уровень сложности:
    1

    Назначение

    • Барбекю
    • Хэллоуин
    • Сезонный ассортимент (зима)
    • Сезонный ассортимент (весна)
    • Сезонный ассортимент (лето)
    • Сезонный ассортимент (осень)

    417 thoughts

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