Tel:(+34) 93 588 52 44

(+34) 93 588 53 68
catespan@catespan.com
 Tel:(+34) 93 588 52 44
 |  catespan@catespan.com

Baguette 50 Bread

Bakery - Mixes

Intermediate preparation for baguette bread making.

Product that will facilitate the manufacture of this popular specialty and that by its careful choice of raw materials will allow more regularity and control in its production.

Formatos disponibles

Available formats: 25Kg bag

Formula and elaboration process:

Suggested formula:

Ingredients Quantity
Catesmix Baguette 50 5 Kg.
Flour bread 5 Kg.
Water 6 – 6,5 Litres.
Fresh yeast 100 – 200 g.

Direct elaboration process:

Knead until obtaining a fine and elastic mass (Temperature mass above 24ºC). Divide. Pre-fermentation 25-30 ‘.

Form the pieces. Ferment in cold room 28ºC 75% RH -.

Steam cooking, oven temperature 210 -220ºC..

Long fermentation elaboration process:

Knead until obtaining a fine and elastic mass (Temperature mass above 24ºC). Leave the whole mass in block in cold room at 4 – 5ºC for 12 – 14 hours. Divide.

Pre-fermentation 20 – 25 “. Form the pieces. Ferment in cold room 26-28 ° C for 70-85 ‘.

Steam cooking, oven temperature 210 -220ºC.

Attached Files

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