Selected high quality coarse cereals as raw materials, mainly used in European bread, coarse cereals cake, biscuits, bread filling, decoration and other products, is also the first choice of making natural yeast soft European breads, can reflect the most natural flavor to the greatest extent.
Production process:
High gluten flour 850g, Grain premix bread powder 150g, honey 60g, salt 15g, old dough 300g, low sugar yeast 7g, Ames powder 3g, ice water 680g, cream 40g
1. All ingredients except cream shall be added into the mixing tank and stirred until extended
2. Take out 420g dough as the skin, then add cream and stir until fully expanded and fold in raisin, cranberries and walnuts.
Dough final temperature: 25℃
Basic fermentation: 60 minutes
Turn and leaven: 30 minutes
Division Weight: 80/250g
Baking temperature: Upper heat 225℃, lower heat 200℃
Steam time: 4 seconds
Baking time: 22 minutes
Other Information
| Shelf Life |
12 months |
| Storage Condition |
Place in a cool, dry, light away environment. |
| Package |
5Kgs/ Bag
|
Location：
