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Broschuere_Protein_Premixes012014_Online

Soft Low Carb Protein Sandwich Mix 12.9 Mixing Time (Spiral): 2 min. slow + 8-12 min. fast Baking recipe RIETMANN High Protein Sandwich Mix 12.9 10.000 kg Fat 0.300 kg Yeast (compressed) 0.300 kg Water 8.200 kg Ingredients water, protein mixture (wheat protein, pea protein), wheat flour, flax seeds, soy flour, whole wheat flour, wheat bran, oat fiber, soymeal, sunflower seeds, yeast, salt, sesame seeds, emulsifier soy lecithin, acidity regulator sodium diacetate 14 Dough Temperature: 28 - 30 °C Rest Time: no rest time Scaling Weight: 850 g Pan Size: 2700 cm³ (27x10x10 cm) Intermediate Proof: 20 min. Final Proof: 45 - 55 min. Baking: 220 °C falling to 180 °C Baking Time: ca. 70 min.


Broschuere_Protein_Premixes012014_Online
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