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Soya Wholegrain 50

Bakery - Wholegrain

50% preparation for the elaboration of soya wholegrain bread in an easy way.

Formatos disponibles

Available formats: -

Formula and elaboration process:

Suggested formula:

Ingredients Quantity
Catesmix  Soya Wolegrain 50  5 Kg
Medium strength wheat flour 5 Kg.
Water 6 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.