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Булочка повышенной калорийности

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  • Булочка повышенной калорийности

    • Рецептура

    Количество Единицы измерения
    Мука пшеничная в/с 100 кг
    Дрожжи прессованные 6 кг
    Соль пищевая поваренная 1,3 кг
    Сахар-песок 20 кг
    Маргарин с содержанием жира 82% 16 кг
    Яйцо куриное 15 кг
    Молоко сухое 2,2 кг
    Софтр Голд 1 кг
    Изюм 30 кг
    Орех 2 кг
    Ванилин 0,025 кг
    Вода 40 – 42 кг

    Технологический процесс

    шаг за шагом

    Время замеса, мин.

    3-4 на 1-ой скорости;

    6 – 8 на 2-ой скорости
    Температура теста,ºС

    28-29

    Время брожения, мин

    30
    Масса тестовой заготовки, кг

    0,110
    Формовка

    округление
    Время расстойки, мин.

    60-90
    Параметры расстойки

    t 35-36°С ; W 75-80%
    Время выпечки, мин.

    14-16
    Параметры выпечки

    200°С→180°С

    О рецептуре

    Уровень сложности:
    1
    1

    Назначение

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

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