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Broschuere_Protein_Premixes012014_Online

High Protein Panini Mix 4.9 Baking recipe RIETMANN Protein Panini Mix 10.000 kg Yeast (compressed) 0.400 kg Water 8.500 kg 32 Mixing Time (Spiral): 4 min. slow + 8-12 min. fast Dough Temperature: 28 - 30 °C Rest Time: no rest time Scaling Weight: 120 g/piece Final Proof: 35 - 40 min. Baking: 200 °C falling to 180 °C


Broschuere_Protein_Premixes012014_Online
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