KORN FIT___________ 10 kgs
Water_____________ 5.7-5.9 kgs
Yeast_____________ 300 gs
Dough temperature 26-27°C
Mixing time (spiral kneading machine)4 minutes on first speed and another 8-10 minutes on second speed
Proofing 30 minutes at 22-24°C
Scaling weights pieces from 70 to 500 grams
Rising 50-60 minutes at 28-30°C with relative humidity of 70-80%
Baking: 20 minutes at 220-230°C
(for sizes of 70 grs)
50 minutes a 220-230°C
(for sizes of 500 grs)
Proofing and rising times may be modified depending on the temperatures registered during production.
Best results are obtained by putting the bread in the oven before reaching complere leavening.
Products made with the recipe provided, can use the claims "source of fiber" and "source of proteins" (EU Reg. 1924/2006).
