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Multiseed Concentrate

Ingredients

White Flour 100% 16000 g
Multiseed Conc. 56% 8960 g
Fresh Yeast 4,5% 720 g
Water 79% 12640 g
Working method
Kneading Mixing time approx. 2 minutes slow and 6 minutes fast, till well developed
Dough temperature Approx. 25-27°C
Scale Approx. 460 grams for Loaf and 70 grams for Rolls
Intermediair proof Approx. 10-15 minutes
Moulding Loafs: Mould up rounds and place in a baking tin Rolls: Mould into rounds and place on a baking tray
Final proof Approx 65-70 minutes
Baking Loafs: Approx. 34 minutes at 240°C Rolls: Approx. 13 minutes at 250°C
BRC Halal Kosher RSPO Skal

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