My Variety Brunette

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Euromix
My Variety Brunette

Due to its very dark color and burnt taste, it adds extra color and smell to rye and especially whole wheat bread. It was obtained by mixing Wheat Flour into Village Flour and Processed Wheat Flour. Contains Carbohydrate, Protein, Potassium and Calcium.

Euromiks
My Variety Brunette
  • Explanation

USE

CONTENT AND BENEFITS

It was obtained by mixing Wheat Flour into Village Flour and Processed Wheat Flour. Contains Carbohydrate, Protein, Potassium and Calcium.

USAGE

25 kg Brown Mix to 1 kg Yeast, 15 kg Water, 450 gr Salt Kneading form Fork boiler 25-30 min. Spiral boiler 8-15 min Temperature 24-26 degrees Process fermentation First fermentation 10 min. Cutting rounding Intermediate fermentation 10 min Final fermentation 30-45 min .. According to the dough weight, the cooking temperature and duration are changed.