It clearly captures the freshness of pumpkin and the floury scent, and this multi-layered richness constantly stimulates the taste buds, making it more and more addictive to eat.
Production process:
High gluten flour 800g, pumpkin soft European premix bread powder 200g, fresh yeast 30g, Ames powder 2g, honey 80g, fresh milk 200g, water 450g, old dough 340g, salt 18g, oil 40g
1. Add all the ingredients except the cream into the mixing tank. After the mixing reaches the expansion stage, add the cream and stir until it is fully expanded.
2. Then add the pumpkin seeds and flaxseeds before mixing well, then put the raisin
Dough final temperature: 26 degrees
Basic fermentation: 60 points
Division Weight: 300g
Relaxation time: 50 minutes
Overall shape: round
Final fermentation time: 50 minutes
Steam time: 3 seconds
Baking temperature: upper heat 215℃, lower heat 175℃
Baking time: 23 minutes
Other Information
| Shelf Life |
12 months |
| Storage Condition |
Place in a cool, dry, light away environment. |
| Package |
5Kgs/ Bag
|
Location：
