Recipe
Light Bread 57% Whole Grain (Main Recipe)
Ingredients
Part Preparo
T-Integ-Light5 Kg
Fresh Yeast150 g
Cold Water3.6 L
Process
01. Place the T-Integ-Light in the mixer, add part of the cold water (3.2 L), and mix at low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (400 ml) and beat at high speed (speed 2) for approximately 3 minutes or until it reaches the veil stage.
03. Divide into 300 g portions. Round the dough into balls.
04. Cover with plastic wrap. Let rest for 20 minutes.
05. Shape.
06. Moisten the surface of the dough with water and apply the decoration.
07. Place in pre-greased loaf pans (15 x 11 x 10 cm).
08. Ferment in a fermentation chamber (32°C) for approximately 1:30 h.
09. Bake at 200°C for approximately 50 minutes in a deck oven with steam.
10. Immediately remove from the pans.
11. Cool, slice, and package.
02. Gradually add the fresh yeast and the remaining cold water (400 ml) and beat at high speed (speed 2) for approximately 3 minutes or until it reaches the veil stage.
03. Divide into 300 g portions. Round the dough into balls.
04. Cover with plastic wrap. Let rest for 20 minutes.
05. Shape.
06. Moisten the surface of the dough with water and apply the decoration.
07. Place in pre-greased loaf pans (15 x 11 x 10 cm).
08. Ferment in a fermentation chamber (32°C) for approximately 1:30 h.
09. Bake at 200°C for approximately 50 minutes in a deck oven with steam.
10. Immediately remove from the pans.
11. Cool, slice, and package.
Tips
- Baking time may vary depending on the size of the loaves.
- Avoid over-kneading the dough.
- Do not exceed the fermentation time.
- Avoid opening the oven during baking.
- T-Integ-Light performs better when baked in a turbo oven with steam.
- For dry yeast:
* for 5 kg of mix, add 50 g of dry yeast and 3.7 L of water.
- Alternative Baking:
* Turbo oven with steam: 180°C for approximately 40 minutes.
- Other formats:
- For T-Integ molds (22 x 11 x 10 cm) divide the dough into 500 g portions. Bake for approximately 35 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 17 loaves of 412 g.
* Closed Loaf: Divide into 800 g portions. Ferment. Bake for approximately 45 minutes at 200°C in a deck oven without steam and at 180°C in a turbo oven without steam. Yield: 10 loaves of 668 g.
* Bun: Divide into 40 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 218 loaves of 32 g.
* Ball Bread: Divide into 80 g portions. Do not let rest. Moisten the surface of the dough with water and oil (70 / 30%). Using a ball shaper, shape the dough (do not press all the way through). Ferment. Bake for approximately 25 minutes at 210°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 109 units of 63 g.
- To shape into baguette and small baguette, reduce the water to 3.4 L.
* Baguette: Divide into 300 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 28 units of 236 g
* Small Baguette: Divide into 80 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 106 loaves of 60 g.
Freezing:
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Mass is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of appropriate equipment such as a deep freezer and a fermentation chamber is recommended.
- Avoid over-kneading the dough.
- Do not exceed the fermentation time.
- Avoid opening the oven during baking.
- T-Integ-Light performs better when baked in a turbo oven with steam.
- For dry yeast:
* for 5 kg of mix, add 50 g of dry yeast and 3.7 L of water.
- Alternative Baking:
* Turbo oven with steam: 180°C for approximately 40 minutes.
- Other formats:
- For T-Integ molds (22 x 11 x 10 cm) divide the dough into 500 g portions. Bake for approximately 35 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 17 loaves of 412 g.
* Closed Loaf: Divide into 800 g portions. Ferment. Bake for approximately 45 minutes at 200°C in a deck oven without steam and at 180°C in a turbo oven without steam. Yield: 10 loaves of 668 g.
* Bun: Divide into 40 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 218 loaves of 32 g.
* Ball Bread: Divide into 80 g portions. Do not let rest. Moisten the surface of the dough with water and oil (70 / 30%). Using a ball shaper, shape the dough (do not press all the way through). Ferment. Bake for approximately 25 minutes at 210°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 109 units of 63 g.
- To shape into baguette and small baguette, reduce the water to 3.4 L.
* Baguette: Divide into 300 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 28 units of 236 g
* Small Baguette: Divide into 80 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 106 loaves of 60 g.
Freezing:
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Mass is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of appropriate equipment such as a deep freezer and a fermentation chamber is recommended.
Yield
29 Units of 240 g
Equipment
Mixer , Oven , Scale , Loaf Pan , Fermentation Chamber
Suggested shelf life
168
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 116 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 6.2 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.1 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.4 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 3.5 | % VD (*) |
| Sódio (mg) | 168 | % 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.
Light Bread 57% Whole Grain (Main Recipe)
Ingredients
How to make it
01. Place the T-Integ-Light in the mixer, add part of the cold water (3.2 L), and mix at low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (400 ml) and beat at high speed (speed 2) for approximately 3 minutes or until it reaches the veil stage.
03. Divide into 300 g portions. Round the dough into balls.
04. Cover with plastic wrap. Let rest for 20 minutes.
05. Shape.
06. Moisten the surface of the dough with water and apply the decoration.
07. Place in pre-greased loaf pans (15 x 11 x 10 cm).
08. Ferment in a fermentation chamber (32°C) for approximately 1:30 h.
09. Bake at 200°C for approximately 50 minutes in a deck oven with steam.
10. Immediately remove from the pans.
11. Cool, slice, and package.
Tips
- Baking time may vary depending on the size of the loaves.
- Avoid over-kneading the dough.
- Do not exceed the fermentation time.
- Avoid opening the oven during baking.
- T-Integ-Light performs better when baked in a turbo oven with steam.
- For dry yeast:
* for 5 kg of mix, add 50 g of dry yeast and 3.7 L of water.
- Alternative Baking:
* Turbo oven with steam: 180°C for approximately 40 minutes.
- Other formats:
- For T-Integ molds (22 x 11 x 10 cm) divide the dough into 500 g portions. Bake for approximately 35 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 17 loaves of 412 g.
* Closed Loaf: Divide into 800 g portions. Ferment. Bake for approximately 45 minutes at 200°C in a deck oven without steam and at 180°C in a turbo oven without steam. Yield: 10 loaves of 668 g.
* Bun: Divide into 40 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 218 loaves of 32 g.
* Ball Bread: Divide into 80 g portions. Do not let rest. Moisten the surface of the dough with water and oil (70 / 30%). Using a ball shaper, shape the dough (do not press all the way through). Ferment. Bake for approximately 25 minutes at 210°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 109 units of 63 g.
- To shape into baguette and small baguette, reduce the water to 3.4 L.
* Baguette: Divide into 300 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 28 units of 236 g
* Small Baguette: Divide into 80 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 106 loaves of 60 g.
Freezing:
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Mass is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of appropriate equipment such as a deep freezer and a fermentation chamber is recommended.
- Avoid over-kneading the dough.
- Do not exceed the fermentation time.
- Avoid opening the oven during baking.
- T-Integ-Light performs better when baked in a turbo oven with steam.
- For dry yeast:
* for 5 kg of mix, add 50 g of dry yeast and 3.7 L of water.
- Alternative Baking:
* Turbo oven with steam: 180°C for approximately 40 minutes.
- Other formats:
- For T-Integ molds (22 x 11 x 10 cm) divide the dough into 500 g portions. Bake for approximately 35 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 17 loaves of 412 g.
* Closed Loaf: Divide into 800 g portions. Ferment. Bake for approximately 45 minutes at 200°C in a deck oven without steam and at 180°C in a turbo oven without steam. Yield: 10 loaves of 668 g.
* Bun: Divide into 40 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 218 loaves of 32 g.
* Ball Bread: Divide into 80 g portions. Do not let rest. Moisten the surface of the dough with water and oil (70 / 30%). Using a ball shaper, shape the dough (do not press all the way through). Ferment. Bake for approximately 25 minutes at 210°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 109 units of 63 g.
- To shape into baguette and small baguette, reduce the water to 3.4 L.
* Baguette: Divide into 300 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 28 units of 236 g
* Small Baguette: Divide into 80 g portions. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 180°C in a turbo oven with steam. Yield: 106 loaves of 60 g.
Freezing:
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Mass is added based on the weight of the pre-mix. It may be necessary to increase the yeast dosage and reduce the water dosage. The use of appropriate equipment such as a deep freezer and a fermentation chamber is recommended.
Yield
29 Units of 240 g
Equipment
Mixer , Oven , Scale , Loaf Pan , Fermentation Chamber
Suggested shelf life
168 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 116 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 6.2 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.1 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.4 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 3.5 | % VD (*) |
| Sódio (mg) | 168 | % 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.