Elite Trade

ХБИ «Ржаное чудо»


Количество Единица измерения
Мука ржаная 20,0 кг
Солод ржаной 12,0 кг
Вода 64,0 л
Заварка total 96,0
Мука пшеничная 1/с 45 кг
Мука ржаная обдирная 23,0 кг
Дрожжи прессованные 3,0 кг
Изи Карелия 3,0 кг
Сахар-песок 4,0 кг
Вода 15-20 л
Тесто total 78,0

Технологический процесс

Шаг за шагом


Предварительно до заваривания солод замачивается в течение 30-45 мин. Затем солод засыпается мукой и заваривается водой 94-96ºС в течении 2-4 ч. Тесто готовят ускоренным способом. Изи Карелия вносят с мукой при замесе теста.

  • Время замеса, мин: 6-8 на 1й скорости, 3-4 на 2й скорости
  • Температура теста,ºС: 24-26
  • Время брожения, мин: 10-20
  • Масса тестовой заготовки, кг: 0,350-0,450
  • Время расстойки, мин: 60-70
  • Параметры расстойки: t 32-36°С, W 75-80%
  • Время выпечки, мин: 30-50
  • Параметры выпечки: t 190-230°С + пар (через 5 мин. после подачи пара следует открыть шибер печи)

О рецептуре

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297 thoughts

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