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ХБИ «Булка для гамбургеров» (Реон)

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  • ХБИ «Булка для гамбургеров» (Реон)

    • Рецептура

    Количество Единицы измерения
    Мука пшеничная в/с; 1с 100 кг
    Кимо Акти Плюс 2 кг
    Бейкин Супер 0,6 кг
    Софтр Интенс Фреш 0,8 кг
    Дрожжи прессованные 5 кг
    Соль 1,6 кг
    Сахар 8 кг
    Масло растительное 6 кг
    Яйцо (меланж) 10 кг
    Вода 45 – 48 кг

    Технологический процесс

    шаг за шагом

    Время замеса, мин.

    3 – 4 на 1-ой скорости;

    7 – 8 на 2-ой скорости
    Температура теста, ºС

    20 – 22
    Время брожения, мин.

    10 – 15
    Масса тестовой заготовки, кг

    0,050 – 0,060
    Время расстойки, мин.

    50 – 70
    Параметры расстойки

    t 35-36°С ; W 75-80%
    Декорирование – отделка поверхности

    Сах,пудрой,помадка,миндальные лепестки ,Сансет Глейс
    Время выпечки, мин.

    15
    Параметры выпечки

    t1 230°С

    О рецептуре

    Уровень сложности:
    1

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