¾ proof and allow to dry at room temperature. Wash once again before baking, if necessary sprinkle with coarse sugar and/or nibbed almonds and bake with open damper. Final proof: approx. 40 minutes Baking temperature: 190° C Baking time: approx. 30 minutes [...] Yeast 0.700 kg Water, approx. 4.100 l Total weight 20.000 kg Processing Mixing time: 2 + 7 minutes, spiral mixer Dough temperature: approx. 27° C Bulk fermentation time: approx. 15 minutes Scaling weight: 0.400 – 0.450 kg Intermediate proof: none Instructions
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025 kg Water (cold) 2.150 l Total weight 7.175 kg Processing Mixing time: 4 minutes slow Standing time: 3 hours at room temperature, approx. 15 hours in the cooling chamber Ingredients Dough Sponge/Biga 7.175 kg Wheat flour type 1050 2.500 kg Wheat flour [...] Water 3.600 l Water, approx. 2.000 l Total weight 18.750 kg Processing Mixing time: 4 + 11 minutes, spiral mixer Dough temperature: 26° C Bulk fermentation time: approx. 50 minutes Scaling weight: 0.900 kg Intermediate proof: none Instructions for use: [...] out onto setters immediately before loading, cut 4 times and bake giving steam. Final proof: approx. 50 minutes Baking temperature: 250° C, dropping, giving steam Baking time: 55 minutes PDF- Download (263 KB)
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using a guillotine cutter or a round-knife cutter. Final proof: 120 minutes Baking temperature: 180° C, giving steam Baking time: approx. 90 minutes (core temperature: 98° C) Pasteurization of pre-packed sliced bread: Cut the well-cooled bread, wrap in [...] kg Salt 0.220 kg Water, approx. 8.400 l Total weight 19.420 kg Processing Mixing time: 3 – 4 minutes, spiral mixer Dough temperature: 25 – 26° C Bulk fermentation time: none Scaling weight: 0.850 kg Intermediate proof: none Instructions for use: After mixing [...] on a perforated tray laid out with baking paper and pasteurize for approx. 75 minutes at approx. 120° C. Here the core temperature of 78° C has to be maintained for 10 minutes. PDF-Download (207 KB)
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0.150 kg Yeast 0.500 kg Water 5.800 l Total weight 17.950 kg Processing Mixing time: 5 + 5 minutes, spiral mixer Dough temperature: 26° C Bulk fermentation time: none Scaling weight: 2.100 kg/30 pieces Intermediate proof: 10 minutes Instructions for use: [...] special black trays for soft rolls and allow to prove. Wash with egg before baking. Final proof: approx. 110 minutes Baking temperature: 250° C Baking time: 9 – 10 minutes PDF-Download (276KB)
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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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