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ХБИ «Брюссельский Завтрак»

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  • ХБИ «Брюссельский Завтрак»

    • Рецептура

    Количество Единицы измерения
    Мука пшеничная в/с 90 кг
    Отруби пшеничные 10 кг
    Дрожжи прессованные 4 кг
    Софтр Голд 1 кг
    МБ Супер 1 кг
    Маргарин 82% 4 кг
    Сахар-песок 2 кг
    Соль поваренная пищевая 1,5 кг
    Вода 58 – 60 кг

    Технологический процесс

    шаг за шагом

    Время замеса, мин.

    3 – 4 на 1-ой скорости;

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

    25 – 27
    Время брожения, мин.

    0 – 5
    Масса тестовой заготовки, кг

    0,650 – 0,700
    Формовка

    тестовые заготовки сформовать в виде батона, уложить в формы с крышками
    Время расстойки, мин.

    45 – 70
    Параметры расстойки

    t 35– 38°С ; W 75– 80%
    Время выпечки, мин.

    35– 50
    Параметры выпечки

    t1 230– 220°С ; t2 210– 190°С

    О рецептуре

    Уровень сложности:
    1

    Назначение

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

    431 thoughts

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