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White Tin Bread Sonlution


Flour 100% 16000 g
Fresh Yeast 2% 320 g
Salt 1,36% 218 g
Sonlution White 1% 160 g
Water approx. 55% 8800 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 27°C
Scale Doug pieces approx. 900 gram and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf. Place the dough pieces into baking tins
Final proof Approx. 70 minutes
Baking Approx. 30-35 minutes at 235°C
BRC Halal Kosher RSPO Skal

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