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)
read more »
spiral mixer Dough temperature: 24 – 25° C Bulk fermentation time: 60 minutes covered in dough basins Scaling weight: 0.350 kg Intermediate proof: 20 minutes Processing: barra rustica Final proof: 70 minutes at approx. 22° C Baking temperature: 235° C, giving [...] 040 kg Water 2.000 l Total weight 4.040 kg Processing Mixing time: 4 minutes (homogenize all the ingredients well) Dough temperature: 25° C Bulk fermentation time: 3 hours in the room, then overnight at 5° C Ingredients Dough Poolish 4.040 kg Wheat flour
read more »
bacillus, as the bacteria forming the spores occur in large numbers on grasses and tuberous plants. The spores can survive temperatures of up to 130° C and therefore the baking process. When cooling and storing the baked goods, the spores germinate. In general [...] lly and threads like spider’s webs are drawn when it is torn off. Growth is benefitted by high water activity and warm temperatures. For this reason, rope disease appears more often during the summer months. Rope disease can appear in wheat bread, mixed [...] baked goods. For germination, the spores require pH values of around 6.0. With high rates of contamination and high storage temperatures, the bacterial spores can also germinate with low pH values of up to around 5.4, however. As effective counter-measures
read more »
Preservatives With certain climatic conditions (high temperatures, high air humidity), the use of preservatives is practically unavoidable. This applies in particular to sensitive products such as toast bread, sandwich bread or brioche baked goods. To
read more »
Note on cookies
Our website uses cookies. Technically necessary cookies ensure the basic functionality of our website. One cookie serves to save your cookie settings, another cookie assigns your browser a session on the server. This only affects the content you see and is not evaluated or processed by us. On the other hand, we use cookies to help us continually improve our content for you. For this purpose, pseudonymised data of website visitors are collected and evaluated. You can revoke or change your consent to the use of these cookies at any time by clicking on the “Manage cookie settings” button on the data protection policy page. More information about us can be found in the Imprint.
