Zea Mxi Sandwich Bread
Ingredients
Part Massa
Process
01. Place all ingredients in the mixer except for the water.
02. Mix on low speed (speed 1), adding the cold water gradually until a homogeneous dough is obtained (approximately 4 minutes).
03. Beat on high speed (speed 2) until reaching the veil point (approximately 2 minutes) or roll to the veil point (approximately 3 closed rolls and 12 open rolls).
04. Divide the dough into pieces of 550g for open molds, 700g for closed molds.
05. Round the pieces.
06. Let rest for approximately 10 minutes, covering with plastic.
07. Grease the molds.
08. Shape the dough.
09. Ferment until the point (approximately 90 minutes).
10. Bake at 200°C, for ceiling and stone ovens, until done (approximately 30 minutes for open molds and 35 minutes for closed molds).
11. Remove immediately from the molds and let cool.
Tips
Yield
31 Units of 480 g
Equipment
Mixer , Oven , Shaper , Cylinder , 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.
Zea Mxi Sandwich Bread
Ingredients
Part Massa
How to make it
DOUGH
01. Place all ingredients in the mixer except for the water.
02. Mix on low speed (speed 1), adding the cold water gradually until a homogeneous dough is obtained (approximately 4 minutes).
03. Beat on high speed (speed 2) until reaching the veil point (approximately 2 minutes) or roll to the veil point (approximately 3 closed rolls and 12 open rolls).
04. Divide the dough into pieces of 550g for open molds, 700g for closed molds.
05. Round the pieces.
06. Let rest for approximately 10 minutes, covering with plastic.
07. Grease the molds.
08. Shape the dough.
09. Ferment until the point (approximately 90 minutes).
10. Bake at 200°C, for ceiling and stone ovens, until done (approximately 30 minutes for open molds and 35 minutes for closed molds).
11. Remove immediately from the molds and let cool.
Tips
Yield
31 Units of 480 g
Equipment
Mixer , Oven , Shaper , Cylinder , 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.