Elite Trade

ХБИ «Утренние»


Количество Единицы измерения
Мука пшеничная в/с 40 кг
Мука ржаная обдирная 60 кг
Изи Карелия 10 кг
Софтр Голд 1 кг
МБ Супер 0,6 кг
Дрожжи прессованные 4 кг
Маргарин 82% 4 кг
Кориандр молотый* 0,75 кг
Вода 65 – 68 кг
* Кориандр рекомендуется предварительно заваривать водой (45-50 ºС) для улучшения вкуса и аромата

Технологический процесс

шаг за шагом

Время замеса, мин.

7 – 8 на 1-ой скорости;

1 – 2 на 2-ой скорости

Температура теста,ºС

24 – 26

Время брожения, мин.

5 – 10

Масса тестовой заготовки, кг

0,55 – 0,65

Время расстойки, мин.

60 – 70

Параметры расстойки

t 32-36°С ; W 75-80%


Тестовые заготовки сформовать в виде батона, уложить в формы с крышками

Время выпечки, мин.

35 – 45

Параметры выпечки

t1 240-230°С ; t2 200-190°С + Пар

О рецептуре

Уровень сложности:


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

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