Рецептура
| Количество | Единицы измерения | |
|---|---|---|
| Мука пшеничная в/с | 100 | кг |
| Балтия Дарк | 20 | кг |
| Софтр Голд | 1 | кг |
| Дрожжи прессованные | 6 | кг |
| Масло растительное | 7 | кг |
| Соль | 1,2 | кг |
| Сахар-песок | 12 | кг |
| Вода | 50 – 52 | кг |
Технологический процесс
шаг за шагом
| Время замеса, мин. |
3-4 на 1-ой скорости; 6-8 на 2-ой скорости |
|
|---|---|---|
| Температура теста,ºС |
24-26 |
|
| Время брожения, мин. |
10-15 |
|
| Масса тестовой заготовки, кг |
0,80-0,90 |
|
| Формовка |
округление |
|
| Время расстойки, мин. |
60 – 80 |
|
| Параметры расстойки |
t 35-36°С ; W 75-80% |
|
| Время выпечки, мин. |
10-12 |
|
| Параметры выпечки |
t 210-190°С |
О рецептуре
Уровень сложности:
1
Назначение
- Хэллоуин
- Барбекю
- Сезонный ассортимент (зима)
- Сезонный ассортимент (весна)
- Сезонный ассортимент (лето)
- Сезонный ассортимент (осень)
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