INGREDIENTS AND BENEFITS

It’s a premix prepared with natural fibers and extra aromas. Natural fibers and authentic village flour provide a fulfilling and healthy choice. Its 85% rate of water adhesion ability is the best amongst the world of flour. This way, the dough will provide more breads compared to others.

USAGE

• For 25 kg of Artisan Bread
• 5 kg of Artisan Premix
• 20 kg of wheat flour
• 1 kg yeast, 450 g salt, 16,25 kg water
• The yeast and water rates will be adjusted depending on the ambient
• Molding process:
• Stainless-steel fork mixer 25-30 mins
• Spiral Oven 10-12 mins
• Molding time will depend on the oven type and speed.
• Temperature 24-26 Celsius degrees
• Fermentation Process
• First Fermentation: 10 mins
• Cutting and Rolling: 15 mins
• Shaping and last fermentation: 40-50 mins
• Waiting time might change depending on the weight of the dough and the temperature
• Baking: 200-230 Celsius degrees Time: 35-40 mins.

Warning: For every kg of Artisan bread premix, use 4 kg of wheat flour.