Group 1
Ingredient
KG
%
Wheat flour
10.000
100.00
0.700
7.00
Yeast
0.250
2.50
Salt
0.180
1.80
Water
8.000
80.00
Total Weight: 19.130

1. Place all ingredients into a spiral mixing bowl.
2. Mix for 5 minutes on slow speed and 8 minutes on fast speed, until fully developed.
3. The dough temperature should be 24-26°C.
4. Bulk for 60 minutes at room temperature, covered with rack cover.
5. Scale at 100g and mould into ciabatta shape.
6. Dry prove for 60 minutes at room temperature, covered with rack cover.
7. Cut as desired.
8. Bake at 240℃ for 15 minutes, with steam.

Yield: 191 rolls

Full nutrients and claims:

Source of Protein

High in Chloride
Chloride contributes to normal digestion by production of hydrochloric acid in the stomach.

Source of Thiamin
Thiamin contributes to normal energy-yielding metabolism.
Thiamin contributes to normal functioning of the nervous system.
Thiamin contributes to normal psychological function.
Thiamin contributes to the normal function of the heart.

Source of Manganese
Manganese contributes to normal energy-yielding metabolism.
Manganese contributes to the maintenance of normal bones.
Manganese contributes to the normal formation of connective tissue.
Manganese contributes to the protection of cells from oxidative stress.

Source of Folate
Folate contributes to maternal tissue growth during pregnancy.
Folate contributes to normal amino acid synthesis.
Folate contributes to normal blood formation.
Folate contributes to normal homocysteine metabolism.
Folate contributes to normal psychological function.
Folate contributes to the normal function of the immune system.
Folate contributes to the reduction of tiredness and fatigue.
Folate has a role in the process of cell division.

All nutrients need to be eaten regularly, as part of a healthy lifestyle and balanced diet.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Crusty Bread, Crusty Roll