Adut

Facilitates processing of the dough, improves the elasticity of dough, glue strengthens of dough, increasing the volume of bread, allowing greater absorption of water, but primarily affects

the structure of protection, color and appearance of crust.It comprises no emulsifier or other chemical additives other than ascorbic acid (vitamin C) .

Dosage of 0.2 to 0.4% compared to the mass of flour for bread and 0.4 to 0.8% on the mass of flour for pastries.

Product Weight 0.58 kg before baking
Product Weight 0.50 kg after baking
Total pieces of product: 27.5
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
Fermentation in bulk: 20 minutes
Final proof : 60-70 minutes
Baking temperature: about 240 ° C
Baking time: 23-25 minutes

 Raw material
Share(%) Quantity(kg)
Wheat flour  100 10
Yeast 2.5 0.25
Salt 2.0 0.20
Adut 0.3 0.03
Water 55 5.5
Total:   15.98
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