Tel:(+34) 93 588 52 44

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

Viennois Bread

Bakery - Mixes

Intermediate preparation for making Viennese bread.

A bread that is identified by its format of presentation and its qualities of a rich and soft bread, of spongy and fresh crumb, of soft and appetizing crust that combines with sweet and salty foods.

Formatos disponibles

Available Formats: 25 Kg. bag

Bread Process of Vienna:

Suggested formula:

Ingredients Quantity
Catesmix Viennois 2,5 Kg.
Flour bread 7,5 Kg.
Water 5,8 – 6 Litres
Fresh yeast 300 g.

Suggestion of the elaboration process:

Knead until obtaining a fine and elastic mass (Temperature mass above 24ºC). Divide. Pre-fermentation 10-15 minutes.

Form the pieces. Ferment in cold room 28ºC 75% RH -. Cooking with very little steam, oven temperature 220-230ºC.

Bread roll process of Frankfurt:

Suggested formula:

Ingredients Quantity
Catesmix Viennois 2 Kg.
Flour bread 8 Kg.
Water 5,8 – 6 Litres.
Fresh yeast 300 g.

Elaboration process:

Knead until obtaining a fine and elastic mass (Temperature mass above 24ºC). Divide. Pre-fermentation 10-15 minutes.

Form buns Ferment in cold room 28-30ºC for 80-90 minutes. Cooking with very little steam, oven temperature 220-230ºC.

Attached Files

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