Intermediate preparation for the production of mold bread.
Excellent bread suitable for all types of sandwiches, both sweet and savory. Conditioned product for greater conservation once cartoning.
Intermediate preparation for the production of mold bread.
Excellent bread suitable for all types of sandwiches, both sweet and savory. Conditioned product for greater conservation once cartoning.
Available formats: 25Kg bag
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Molding Bread | 5 Kg |
| Flour Bread | 5 Kg. |
| Water | 5,8 – 6 Litres |
| Fresh yeast | 200 – 300 g. |
Suggestion of the elaboration process:
Knead until obtaining a fine and elastic mass (Temperature mass above 24ºC). Rest in block 5 minutes. Divide and bow the pieces. Pre-fermentation 10 – 15 minutes. Form the pieces and put them in the molds. Ferment in cold room 28-30ºC 80% RH – Steam cooking, oven temperature 210 -220ºC.
Suggestion:
If a more consistent and regular crumb structure is needed, it is advisable to use force flour.
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