Whole Wheat Crisps
Υλικά
- 6000 g of super whole wheat flour,
- 4000 g of soft flour, 1000 g of sugar, 100 g of Kraft Malz improver,
- 1150 g of sunflower oil, 25 g of vanilla, 50 g of baking powder,
- 50 g of black malt, 100 g of salt, 100 g of yeast, approx. 5000 g of water.
Εκτέλεση
- Mixing time: 3 min at slow speed and 7 min at fast speed,
- dough temperature: 25oC,
- initial resting time: 15 min,
- weight/piece: 17 g, subsequent resting time: 10 min,
- formation of the crisp with sesame,
- fermentation chamber temperature: 35oC,
- fermentation chamber humidity: 70%,
- fermentation chamber time: 15-20 min,
- baking temperature with steam: 220oC, baking time: 18-20 min.