Hot Dog Bread with Zea Mxi
Ingredients
Part Massa
Process
01. Place the wheat flour, salt, Zea MXI, sugar, fat, and mold inhibitor in the mixer.
02. Mix for approximately 2 minutes on low speed (speed 1).
03. Add approximately 24 liters of water and mix until a firm dough is obtained.
04. Gradually add the fresh yeast and the remaining water.
05. Beat on high speed (speed 2) until the veil stage is reached (approximately 3 minutes) or roll it out, giving open turns until the veil stage is reached (approximately 12 turns).
06. Weigh portions of 1800g.
07. Round the dough.
08. Divide into portions of 60g each.
09. Shape (Hot Dog) or round (Hamburger) and place in previously greased molds.
10. Ferment until ready (approximately 180 minutes).
11. Bake at 200°C for approximately 18 minutes.
12. Remove immediately from the baking sheets.
Tips
Yield
1457 Units of 50 g
Equipment
Mixer , Oven , Shaping Machine , Roller , Scale
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 152 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 3.3 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 255 | % 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.
Hot Dog Bread with Zea Mxi
Ingredients
Part Massa
How to make it
DOUGH
01. Place the wheat flour, salt, Zea MXI, sugar, fat, and mold inhibitor in the mixer.
02. Mix for approximately 2 minutes on low speed (speed 1).
03. Add approximately 24 liters of water and mix until a firm dough is obtained.
04. Gradually add the fresh yeast and the remaining water.
05. Beat on high speed (speed 2) until the veil stage is reached (approximately 3 minutes) or roll it out, giving open turns until the veil stage is reached (approximately 12 turns).
06. Weigh portions of 1800g.
07. Round the dough.
08. Divide into portions of 60g each.
09. Shape (Hot Dog) or round (Hamburger) and place in previously greased molds.
10. Ferment until ready (approximately 180 minutes).
11. Bake at 200°C for approximately 18 minutes.
12. Remove immediately from the baking sheets.
Tips
Yield
1457 Units of 50 g
Equipment
Mixer , Oven , Shaping Machine , Roller , Scale
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 152 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 3.3 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 255 | % 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.