BREAD:
PROTEIN BREAD kg 10
Water kg 6.5
Yeast g 300
Salt g 100
DOUGH TEMPERATURE: 26-27°C
KNEADING TIME: 4 minutes on first speed and another 8-10 minutes on second speed (with spiral kneading machine)
RESTING TIME: 15/20 minutes at 22-24°C
PROOFING: 50/60 minutes at 28-30°C with relative humidity of 70-80%
BAKING: 20 minutes at 220-230°C for sizes of 70 grams
50 minutes at 220-230°C for sizes of 500 grams
Resting and rising times can be changed according to the temperatures recorded at the time of production
Following this recipe, you will get a bread rich in protein and fibre according to reguletion (EC) 1924/2006 (energy value from protein: 20.8% and fibre content 7.7 g per 100 g of product, verified through a single test session)
CRACKER OR BREADSTICKS
PROTEIN BREAD Kg 10
Water Kg 6.5-7
Yeast g 300
olive oil g 150
Salt g 100
DOUGH TEMPERATURE: 26-27°C
KNEADING TIME: 4 minutes on first speed and another 8-10 minutes on second speed (with spiral kneading machine)
CRACKER:
RESTING: leave the dough to rest at 24-26°C for 20-30 minutes then roll out to a thickness of1-3 mm and place on baking pans.
LEAVENING: leave to rise at 28-30°C with relative humidity of 70-80% for 90 minutes. SHAPING: use a pastry cutter to create the shapes of the required size, prick with a suitable tool.
BAKING: bake at 220-230°C for about 20-25 minutes.
BREADSTICK:
RESTING TIME:Shape the dough into a long loaf, cover it and let rise for 30-40 minutes at 28-30°C.
Cut the dough into strips and stretch each strip with your hands to shape a breadstick.
Place the breadstick onto a tray and let rise for about 90 minutes at 28-30°C.
BAKING: bake at 220-230°C for about 20-25 minutes.
Following these recipes, you will get crackers and breadsticks rich in protein and fibre according to reguletion (EC) 1924/2006 (energy value from protein: 20.8% and fibre content 12.5 g per 100 g of product, verified through a single test session)
