A black barley malt for added colour and flavour in breads and bakery products.
Product Key 5101 – 25 kg packaging
MALTS
FRENCH MALTOGRE 1200 BARLEY MALT
ΣΧΕΤΙΚΕΣ ΣΥΝΤΑΓΕΣ
BREAD WITH RYE MALT MALTORGE 1200 (BASIC RECIPE)
ΥΛΙΚΑ
- 6.000 g. of German rye flour T997,
- 4.000 g. of Wheat flour T55%,
- 4.000 g. of Dried sourdough rye Seigle 1147 150-200 g.,
- 100 g. of French Maltorge barley malt 1200,
- 200 g. of salt, 200 g. yeast,
- 7100-7200 g. of water
ΕΚΤΕΛΕΣΗ
- Mixing time: six minutes on low speed and four minutes on high speed,
- Dough temperature 29 ° C,
- Dough rest 35 minutes,
- Proof 32 ° C, Humidity 75%, Weight 900-1800 g.,
- Baking temperature 230 ° C -> 210 ° C