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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 |
