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  • ХБИ «Утренние»

    • Рецептура

    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%
    Формовка

    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:
    1
    1

    Назначение

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

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