Sandwich Bread with Zea-500
Ingredients
Part Preparo
Process
02. Mix on low speed (speed 1), gradually adding cold water until a homogeneous dough is obtained (approximately 4 minutes).
03. Beat on high speed (speed 2) until the veil stage (approximately 2 minutes) or roll until the veil stage (approximately 3 closed rolls and 12 open rolls).
04. Divide the dough into pieces of 550g for open pan, 700g for closed pan.
05. Round the pieces.
06. Let it rest for approximately 10 minutes covered with plastic.
07. Grease the pans.
08. Shape the dough.
09. Allow to ferment until the point (approximately 90 minutes).
10. Bake at 200°C, for Top and Bottom oven, until done (approximately 30 minutes for open pan and 35 minutes for closed pan).
11. Remove immediately from the pans and let cool.
Tips
Yield
31 Units of 480 g
Equipment
Mixer , Oven , Moulder , Roller , Scale
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 144 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 2.0 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 2.1 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 258 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Sandwich Bread with Zea-500
Ingredients
Part Preparo
How to make it
01. Place all ingredients except water in the mixer.
02. Mix on low speed (speed 1), gradually adding cold water until a homogeneous dough is obtained (approximately 4 minutes).
03. Beat on high speed (speed 2) until the veil stage (approximately 2 minutes) or roll until the veil stage (approximately 3 closed rolls and 12 open rolls).
04. Divide the dough into pieces of 550g for open pan, 700g for closed pan.
05. Round the pieces.
06. Let it rest for approximately 10 minutes covered with plastic.
07. Grease the pans.
08. Shape the dough.
09. Allow to ferment until the point (approximately 90 minutes).
10. Bake at 200°C, for Top and Bottom oven, until done (approximately 30 minutes for open pan and 35 minutes for closed pan).
11. Remove immediately from the pans and let cool.
Tips
Yield
31 Units of 480 g
Equipment
Mixer , Oven , Moulder , Roller , Scale
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 144 | % VD (*) |
| Carboidratos (g) | 26 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 2.0 | % VD (*) |
| Proteínas (g) | 4.2 | % VD (*) |
| Gorduras totais (g) | 2.1 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 258 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.