Elite Trade

ХБИ «Брюссельский Завтрак»


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


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:


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

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