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White Tin Bread


Flour 100% 10000 g
Shortening 4% 400 g
Fresh Yeast 3% 300 g
Sugar 2% 200 g
Salt 1.5% 150 g
Sonplus Scorpison V2-1 » 1% 100 g
Water approx. 57% 5700 g
Working method
Mixing Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 800 grams and rounding
Dough proof Approx. 15 minutes
Moulding Mould as a long loaf Place the dough pieces into baking tins
Final proof Approx. 70 minutes
Baking Approx. 35 minutes at 230ºC
BRC Halal Kosher RSPO Skal

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