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White Tinbread (EKO)

Ingredients

EKO Flour 100% 10000 g
EKO BVM 2% 200 g
Fresh Yeast 2% 200 g
Salt 1,5% 150 g
Water approx. 55% 5500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27°C
Scale Dough pieces approx. 900 grams and rounding
Dough proof Approx. 40 minutes
Moulding Mould as a long loaf and place the dough pieces into the tins
Final proof Approx. 70 minutes
Baking Approx. 30-35 minutes at 235°C
BRC Halal Kosher RSPO Skal

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