The whitest of all 55 Mills of Thrace flours. It can be used to create luxury baking products, or pies with lighter recipes as well as loukoumades.
Product Key 1250 – 25 kg packaging
55 TYPE FLOUR
55 TRADITIONAL
ΣΧΕΤΙΚΕΣ ΣΥΝΤΑΓΕΣ
SANDWICH BREAD AND ROLLS
ΥΛΙΚΑ
- 10000 g of 555 extra white flour, 300 g of soft margarine,
- 300 g of sugar, 100 g of Kraft Malz improver, 50 g of Phil Germ,
- 200 g of salt, 350 g of yeast, 5600-5900 g of water.
ΕΚΤΕΛΕΣΗ
- Mixing time: 3 min at slow speed and 9 min at fast speed,
- dough resting time: 5-10 min,
- fermentation chamber temperature: 32oC,
- fermentation chamber humidity: 75%,
- weight: 500-1000 g for sandwich bread, or 130-150 g for sandwich rolls,
- baking temperature: 230°C –› 210°C.
BAGUETTE
ΥΛΙΚΑ
- 10.000 g Traditional 55 flour,
- 100 g soft margarine,
- 100 g sugar,
- 200 g sugar,
- 400 g yeast,
- 5.500-5.600 g cold water
ΕΚΤΕΛΕΣΗ
- Mixing time: 4 minutes on low and 6-7 minutes on high speed,
- Dough temperature: 25 degrees Celsius,
- Proving time: 20 minutes,
- Stove temperature: 32 degrees Celsius,
- Stove humidity: 75%,
- Weight: 250-350 g ,
- Baking temperature: 220 degrees Celsius