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Euromix
Trabzon Vakfıkebir Bread

Provides tastefulness and easiness for the endless cooking process by using lots of sour mixes. Dense sour dough powder based ingredients are mixed with Anatolia’s aromatic wheats.

  • Explanation

USE


INGREDIENTS AND BENEFITS

Includes white flour and dough sour mixes.

It is suitable to use it without any yeast so it is natural and healthy.


USAGE

  • For 25 kg of Trabzon Vakfıkebir Bread
  • 500 g yeast, 17 kg water 450 g salt
  • Molding process:
  • Stainless-steel fork mixer 25-30 mins
  • Spiral Oven 8-15 mins
  • Temperature 24-26 Celsius degrees
  • Fermentation Process
  • First Fermentation: 30 mins
  • Cutting and Rolling
  • Half Fermentation: 30-45 mins
  • Last Fermentation: 90-120 mins
  • The temperature and the time will be adjusted according to the weight of the dough.