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White Tin Bread (FermenSon Prestige)


Flour 100% 10000 g
Fresh Yeast 2,5% 250 g
FermenSon Prestige » 2% 200 g
Salt 1.22% 122 g
Water approx. 57% 5700 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Dough pieces approx. 920 grams and rounding
Dough proof approx. 40 minutes
Moulding Mould as a long loaf and place the dough pieces into baking tins
Final proof Approx. 70 minutes
Decorating Incise before baking as desired
Baking Approx. 30 minutes at 235°C with steam
BRC Halal Kosher RSPO Skal

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