Elite Trade

Багет «Дунайский»


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


Масса тестовой заготовки, кг

0,2 – 0,6



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:


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

417 thoughts

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