PROTEIN BREAD |
acqua |
lievito di birra |
sale |
DOUGH
Ingredients
Preparation
Mix all the ingredients together, gradually adding the water and waiting until a good dough structure forms.
-
Dough temperature: 26–27°C
-
Kneading time: 4 minutes at speed 1 / 8–10 minutes at speed 2 (spiral)
-
Punching: 15–20 minutes at 22–24°C
-
Dividing: 70 to 500 g pieces
-
Rising: 50–60 minutes at 28–30°C with relative humidity 70–80%
-
Baking: 20 minutes at 220–230°C for 70 g pieces / 50 minutes at 220–230°C for 500 g pieces
Final composition
Proofing and rising times can be adjusted according to the temperatures encountered during production.
The following recipe produces a bread rich in protein and fiber, in accordance with EU Regulation 1924/2006 (energy value from protein: 20.8% and fiber content: 7.7 g per 100 g of product, values supported by laboratory analysis).
IRCA products in the recipe
BAKERY
