Yeast 0.240 kg Water, approx. 7.500 l Total weight 18.490 kg Processing Mixing time: 6 + 2 minutes, spiral mixer Dough temperature: 27 – 28° C Bulk fermentation time: approx. 20 minutes Scaling weight: 1.150 kg Intermediate proof: none Instructions for [...] dock and load, giving steam which is allowed to escape after approx. 2 minutes. Final proof: approx. 50 minutes Baking temperature: 260° C, dropping, giving steam Baking time: approx. 60 minutes PDF-Download (246 KB)
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Yeast 0.200 kg Water, approx. 8.000 l Total weight 18.900 kg Processing Mixing time: 6 + 2 minutes, spiral mixer Dough temperature: 27 – 28° C Bulk fermentation time: approx. 20 minutes Scaling weight: 1.150 kg Intermediate proof: none Instructions for [...] dock and load, giving steam which is allowed to escape after approx. 2 minutes. Final proof: approx. 50 minutes Baking temperature: 260° C, dropping, giving steam Baking time: approx. 60 minutes PDF-Download (239 KB)
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kg Salt 0.200 kg Water, approx. 5.000 l Total weight 18.180 kg Processing Mixing time: 6 + 2 minutes, spiral mixer Dough temperature: 27 – 28° C Bulk fermentation time: 30 minutes Scaling weight: 1.150 kg Intermediate proof: none Instructions for use: After [...] dock and load, giving steam which is allowed to escape after approx. 2 minutes. Final proof: approx. 70 minutes Baking temperature: 260° C, dropping, giving steam Baking time: approx. 60 minutes PDF-Download (219 KB)
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fermentation baskets and bake giving steam. Final proof: 50 minutes Baking temperature: 230° C, dropping to 190° C, giving steam Baking time: approx. 30 minutes (core temperature: 96° C) PDF-Download (340 KB) [...] Yeast 0.200 kg Water, approx. 7.200 l Total weight 18.075 kg Processing Mixing time: 4 + 3 minutes, spiral mixer Dough temperature: 26 – 28° C Bulk fermentation time: 20 – 30 minutes Scaling weight: 0.900 kg Intermediate proof: none Instructions for use:
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Yeast 0.040 kg Water 2.000 l Total weight 4.040 kg Processing Mixing time: 5 minutes Dough temperature: 24° C Bulk fermentation time: 1 – 2 hours at room temperature, approx. 15 hours in the cooling chamber Ingredients Dough Poolish 4.040 kg Wheat flour [...] Yeast 0.150 kg Water, approx. 4.800 l Total weight 17.910 kg Processing Mixing time: 6 + 4 minutes, spiral mixer Dough temperature: 24° C Bulk fermentation time: 30 – 40 minutes Scaling weight: 0.600 kg Intermediate proof: 5 – 10 minutes Instructions [...] the end of the baking time. Final proof: overnight at 5° C and 75 % relative air humidity (retarded fermenta-tion) Baking temperature: 230° C, dropping to 210° C, giving slight steam Baking time: 30 – 35 minutes PDF-Download (467 KB)
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Yeast 0.300 kg Water, approx. 5.800 l Total weight 16.700 kg Processing Mixing time: 2 + 6 minutes, spiral mixer Dough temperature: 25 – 26° C Bulk fermentation time: 10 – 15 minutes Scaling weight: 0.065 – 0.075 kg Intermediate proof: approx. 10 minutes
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Yeast 0.300 kg Water, approx. 1.800 l Total weight 16.100 kg Processing Mixing time: 2 + 6 minutes, spiral mixer Dough temperature: 26 – 28° C Bulk fermentation time: approx. 15 minutes Scaling weight: 2.200 kg/30 pieces Intermediate proof: approx. 15
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minutes, spiral mixer Dough temperature: 25 – 26° C Bulk fermentation time: approx. 15 minutes Scaling weight: 0.060 – 0.065 kg Intermediate proof: none Processing: as desired Final proof: approx. 30 minutes Baking temperature: 240° C, giving steam Baking [...] 020 kg Yeast 0.003 kg Water 1.000 l Total weight 3.223 kg Processing Aroma wheat sponge Mixing time: 6 minutes slow Dough temperature: 22 – 24° C Bulk fermentation time: 8 hours in the room, further storage in the refrigerator Ingredients Dough Aroma wheat
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time: 3 + 6 minutes, spiral mixer Dough temperature: 26° C Bulk fermentation time: none Scaling weight: 0.750 kg Intermediate proof: 10 minutes Processing: 4-piece method Final proof: 70 minutes Baking temperature: 240° C, dropping to 200° C, giving steam
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+ 6 minutes, spiral mixer Dough temperature: 26 – 27° C Bulk fermentation time: none Scaling weight: 0.080 kg Intermediate proof: none Processing: round, in mould trays Final proof: approx. 90 minutes Baking temperature: 260° C, giving slight steam Baking
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