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Multigrain De Luxe


Flour (high protein) 50% 5000 g
Vitason Multigranen (multigrain) 50% » 50% 5000 g
Fresh Yeast 2.5% 250 g
Water Approx. 70% 7000 g
Cranberries 30% 3000 g
Burnished cashews 30% 3000 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough. After kneading directly mix filling in
Dough temperature Approx. 26ºC
Bulk proof Approx. 30 minutes
Scale Approx. 600 grams and mould the dough pieces in a short and stump model
Dough proof Approx. 30 minutes
Moulding Degas only the dough pieces of the dots and stay away from the center of the dough piece. Fold the degassed dots on the center and press down lightly to create a square model. Let them rise with the closing up on lightly dusted blankets
Final proof Approx. 50 minutes
Method Prepare inserters with baking paper, turn over the dough pieces and place them on the baking paper. Bake the dough pieces, on baking paper, directly on the floor of the oven
Baking Insert at 230ºC and bake approx. 30 minutes at 210ºC with steam
BRC Halal Kosher RSPO Skal

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