Square roll spelt 100%
Ingredients
- 4 kg
- GRANIX SPELT
- 6 kg
- WHEAT FLOUR TYPE 550
- ok. 0,1 kg
- SALT
- ok. 0,35 kg
- YEAST
- 0,002 kg
- IMPROVER STARMIX
- ok 5,2 kg
- WATER
- 1,2 kg
- OATMEAL
A method of preparing
1
PARAMETERS
Weeding time: 3 + 7
Cake temperature: 26 - 28°C
Dough weight: 80 g/piece.
Aging of the cake: 10 min
Pre-firmation: 10 min
Final fermentation: 50 - 60 min
Baking temperature: 230 - 220°C with steaming oven
Baking time: 16 - 18 min
2
From all the listed ingredients prepare a cake.
3
Divide the mass into pieces of the desired weight, cut without rounding in a bun divider, wrap in flakes, arrange on sheets. Bake with steaming oven.
4
At the end of baking, drain the steam for a crispy crust.
Bon appétit!
