Pob 2018

The use of additives "Pob 2017" improves the characteristics of the dough as well as the quality of the final product: improves the handling of the dough, improves the elasticity of the dough, strengthens the glue in the dough increases the loaf volume, enables a greater absorption of water.


The dosage of 0.2-0.4% relative to the weight of flour

Product Weight before baking 0.58 kg
Product Weight after baking 0.50 kg
Total pieces of product: 27.6
Mixing time: 3 + 6 minutes (spiral mixer)
Dough temperature: 28-30 ° C
The fermentation in the fermentation time: 20 minutes
Final proof: 50-60 minutes
Baking temperature: about 240 ° C

Baking time: 23-25 minutes

 Raw material  Share of raw material(%) Quantity(kg) 
 Wheat flour  100 10
Yeast 2.5 0.25
 Salt 2.0 0.20
 Pob 2014 0.3 0.03
 Woter 56 5.6
 Total:   16.08