Gourmet Bread Base

Storage

Storage

Dry conditions, room temperature up to 25°C, relative humidity max 65%.

Shelf Life

Shelf Life

365 days

Type

Type

Powder

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.200
Gourmet Base
0.500
Dry yeast
-
Water
1.000
Total Weight: 2.700

Method

Mix ingredients to a piable dough normal processing time.

Dough temp: 26-28 °C
Starting temp: 240 °C
Resting time: 20 min
Steam: approx 20 sec
Proving time: 37 °C approx 50 min
Oven temp: 210 °C
Baking time: 0,550 kg approx 25 min

Ingredients

Wheat Flour, Rolled Oats, Linseed Yellow, Sifted Rye Flour, Salt, Malted Wheat Flakes, Barley Flakes, Wheat Gluten, Flour Treatment Agent Ascorbic Acid, Enzyme

Packaging

Code
Size
Type
Palletisation
4001-0067
20 kg
Bag

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.200
Gourmet Base
0.500
Dry yeast
-
Water
1.000
Total Weight: 2.700

Method

Mix ingredients to a piable dough normal processing time.

Dough temp: 26-28 °C
Starting temp: 240 °C
Resting time: 20 min
Steam: approx 20 sec
Proving time: 37 °C approx 50 min
Oven temp: 210 °C
Baking time: 0,550 kg approx 25 min

Ingredients

Wheat Flour, Rolled Oats, Linseed Yellow, Sifted Rye Flour, Salt, Malted Wheat Flakes, Barley Flakes, Wheat Gluten, Flour Treatment Agent Ascorbic Acid, Enzyme

Packaging

Code
Size
Type
Palletisation
4001-0067
20 kg
Bag

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