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Wholegrain 100

Bakery - Wholegrain

Complete preparation with whole wheat flour and lyophilized whole grain sourdough, for the elaboration of whole-grain breads of great artisanal quality.

Supports all kinds of processes, direct or long fermentation.
Craft wholegrain with exquisite palate, soft crumb and intense flavour.

Formatos disponibles

Available formats: -

Formula and elaboration process:

Suggested formula:

Ingredients Quantity
Catesmix  Wholegrain 100  10 Kg
Water 6,5 l.
Fresh yeast 200 g.

Suggestion of the elaboration process:

Knead until you get a thin and elastic dough. Mass temperature 25-26 ° C.
Divide the pieces, mould gently into balls and let them stand for 30 minutes. Form the pieces and let ferment. Bake with steam oven: 220ºC.

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