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Bakery - Specialties

Complete preparation for elaboration of spelt bread

Formatos disponibles

Available formats: -

Formula and elaboration process:

Suggested formula:

Ingredients Quantity
Catesmix Spelt  10 Kg
Water 6,5 l.
Fresh yeast 200 g.

Suggestion of the elaboration process:

Knead until a fine elastic dough is obtained (Mass temperature about 24ºC). Divide and let stand for 15 minutes. Form the pieces. Ferment in chamber 30ºC 80% HR – . Steam cooking, oven temperature 210 -220ºC.