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GRANSOIA
Discover recipes with this productQuick and easy soy bread mix. The final result is soy bread with mild flavour and pleasant aroma, along with great volume and regular porosity. This kind of bread is also marked by white soft inside and thin crusty golden-brown outside.
Discover the whole GRANSOIA product line, with many available variants that differ in soy content and granulometry: the ideal to please all bakers' requests.
No applications provided for this product.
Description
mix in powder for the production of soya bread. It is foreseen only the addition of water and yeast
Denomination
semifinished product for soya bread.
Directions for use
GRANSOIA_ _______________ kg 10
water____________________ kg 6-6.5
yeast____________________ g 300
dough temperature: 26-27°C
kneading time (spiral kneader): 4 minutes on first speed and another 8-10 minutes on second speed
resting: 15-20 minutes at 22-24°C
weight scaling: from 70 g to 400 g pieces
leavening: 40-50 minutes at 28-30°C with relative humidity of 70-80%.
baking: 20 minutes at 210-220°C for pieces of 70 g
40 minutes at 210-220°C for pieces of 400 g
The speckiness and rising times can be varied according to the temperatures verified during production.
A better result can be reached putting into the oven before getting the maximum rising level.
Allergens
farina di frumento
farina di soia
Cross-contaminations
Milk
Mustard
Sesame
No applications provided for this product.
Description
mix in powder for the production of soya bread. It is foreseen only the addition of water and yeast
Denomination
semifinished product for soya bread.
Directions for use
GRANSOIA TIPO MAGRO______ kg 10
water____________________ kg 6-6.5
yeast____________________ g 300
kneading time (spiral kneader): 4 minutes on first speed and another 8-10 minutes on second speed
dough temperature: 26-27°C
resting: 15-20 minutes at 22-24°C
weight scaling: from 70 g to 500 g pieces
leavening: 40-50 minutes at 28-30°C with relative humidity of 70-80%.
baking: 20 minutes at 210-220°C for pieces of 70 g
40 minutes at 210-220°C for pieces of 500 g
The speckiness and rising times can be varied according to the temperatures verified during production.
A better result can be reached putting into the oven before getting the maximum rising level.
Allergens
farina di frumento
farina di soia
Cross-contaminations
Milk
Mustard
Sesame
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