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Dark Malt Tin Bread


Flour 25% 2500 g
Wholemeal 25% 2500 g
Vitason Licht Meergranen (multigrain light) 50% » 50 % 5000 g
Bruinextra (brownextra) » 5% 500 g
Fresh Yeast 2,5% 250 g
Water approx. 61% 6100 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 850 grams and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf Place the dough pieces into baking tins
Final proof Approx. 75 minutes
Baking Approx. 35 minutes at 230ºC with a bit steam
BRC Halal Kosher RSPO Skal

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