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White Tin Bread


Flour 100% 10000 g
Crème de Luxe » 4-5% 400-500 g
Salt 1.5% 150 g
Fresh Yeast 2% 200 g
Water Approx. 55% 5500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 900 grams and rounding
Dough proof Approx. 25 minutes
Moulding Mould as a long loaf Place the dough pieces into baking tins
Final proof Approx. 70 minutes
Baking Approx. 40 minutes at 240ºC After approx. 30 minutes 230ºC and open the steam slide
BRC Halal Kosher RSPO Skal

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