Vittale Vitaminated Bread
Ingredients
Part Preparo
Process
02. Gradually add cold water and mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into 350 g portions. Round the dough balls.
05. Cover with plastic. Let it rest for 10 minutes.
06. Shape and place in loaf pans (22 x 11 x 10 cm).
07. Ferment in the fermentation chamber (32°C) for approximately 2:30 hours or until well risen.
08. Bake at 170°C for approximately 25 minutes in a steam deck oven.
09. Cool, slice, and package.
Tips
* The dough becomes slightly darker.
* The crumb is more open and slightly darker.
* Less soft when chewed.
* The volume of the breads shows a slight decrease.
- Alternative baking:
* Turbo Oven with steam: 140°C for approximately 20 minutes.
Yield
10 Units of 312 g
Equipment
Mixer , Steam Oven , Scale , Loaf Pan , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 159 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 5.7 | % VD (*) |
| Aç adicionados (g) | 5.0 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 194 | % VD (*) |
| Ferro (mg) | 6.3 | % VD (*) |
| Vitamina B1 (mg) | 0.49 | % VD (*) |
| Vitamina B2 (mg) | 0.56 | % VD (*) |
| Vitamina B6 (mg) | 0.49 | % VD (*) |
| Vitamina PP (mg) | 7.3 | % 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.
Vittale Vitaminated Bread
Ingredients
How to make it
01. Place Energia Vittale Vitaminado and the eggs in the mixer.
02. Gradually add cold water and mix on low speed (speed 1) for approximately 3 minutes.
03. Add the fresh yeast and mix on high speed (speed 2) for approximately 5 minutes or until reaching the veil stage.
04. Divide into 350 g portions. Round the dough balls.
05. Cover with plastic. Let it rest for 10 minutes.
06. Shape and place in loaf pans (22 x 11 x 10 cm).
07. Ferment in the fermentation chamber (32°C) for approximately 2:30 hours or until well risen.
08. Bake at 170°C for approximately 25 minutes in a steam deck oven.
09. Cool, slice, and package.
Tips
* The dough becomes slightly darker.
* The crumb is more open and slightly darker.
* Less soft when chewed.
* The volume of the breads shows a slight decrease.
- Alternative baking:
* Turbo Oven with steam: 140°C for approximately 20 minutes.
Yield
10 Units of 312 g
Equipment
Mixer , Steam Oven , Scale , Loaf Pan , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 159 | % VD (*) |
| Carboidratos (g) | 29 | % VD (*) |
| Açúcares totais (g) | 5.7 | % VD (*) |
| Aç adicionados (g) | 5.0 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 3.1 | % VD (*) |
| Gorduras saturadas (g) | 1.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 194 | % VD (*) |
| Ferro (mg) | 6.3 | % VD (*) |
| Vitamina B1 (mg) | 0.49 | % VD (*) |
| Vitamina B2 (mg) | 0.56 | % VD (*) |
| Vitamina B6 (mg) | 0.49 | % VD (*) |
| Vitamina PP (mg) | 7.3 | % 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.