Tel:(+34) 93 588 52 44

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

Ground To Stone Bread

Bakery- Range Supreme

Complete preparated with ground to stone wheat and lyophilized dough mother, for the elaboration of high quality handmade breads.

Advicing for direct handmade process or long fermentation.

Handmade bread with exquisite flavour and intense aroma.

Direct process:

Suggested formulation:

Ingredients Quantity
Catesmix Ground to Stone   10 Kg.
Water 7,5 l.
Fresh yeast 150 g.

Elaboration process suggestion:

Knead 2 minutes at slow Speed and 8 minutes at fast Speed (Mass temperatura 24ºC). Fermentation in block 1 hour 30’.

Separate the pieces, roll slowly and leave 10-15’ of rest. Form the pieces and leave to ferment for 1 hour 40’.

Cooking with oven steam: 230-240ºC.

Long fermentation process:

Suggested formulation:

Ingredients Quantity
Catesmix Ground to Stone 10 Kg.
Water 7,5 l.
Fresh yeast 50 g.

Elaboration process suggestion:

Knead 2 minutes at slow Speed and 7minutes at fast Speed (Mass temperature 24ºC). Fermentation in block 1 hour. Keep cold between 8 and 10ºC for 16 hours.

Divide the pieces, roll slowly and leave 30’ of rest. Form the pieces and leave to ferment for 1 hour 30’.

Cooking with oven steam: 230-240ºC.

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