Recipe
Light Multigrain Bread (Main Recipe)
Ingredients
Part Preparo
T-Multi-Light5 Kg
Fresh Yeast150 g
Cold Water3.15 L
Process
01. Place the Trigale Multigrano Light and the cold water (2.7 L) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (450 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into portions of 300 g. Round the dough.
04. Cover with plastic. Let it rest for 20 minutes.
05. Shape the dough.
06. Moisten the surface of the dough with water and coat with decoration.
07. Place in pre-greased loaf pans (15 x 11 x 10 cm).
08. Ferment in the fermentation chamber (32º C) for approximately 1:30 h.
09. Bake at 200°C for approximately 40 minutes in a stone 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 (450 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into portions of 300 g. Round the dough.
04. Cover with plastic. Let it rest for 20 minutes.
05. Shape the dough.
06. Moisten the surface of the dough with water and coat with decoration.
07. Place in pre-greased loaf pans (15 x 11 x 10 cm).
08. Ferment in the fermentation chamber (32º C) for approximately 1:30 h.
09. Bake at 200°C for approximately 40 minutes in a stone 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 pieces.
- Avoid over-mixing the dough.
- Do not exceed the fermentation time.
- Avoid opening the oven during baking.
- The Trigale Multigrano Light performs better when baked in a turbo oven with steam.
- For dry yeast:
* Add 50 g of dry yeast and 3.1 L of water to 5 kg of mix.
- Alternative Baking:
* Turbo Oven with steam: 180°C for approximately 30 minutes.
- Other Shapes:
- For Trigale pans (22 x 11 x 10 cm), divide the dough into portions of 500 g. Bake at 200ºC for approximately 35 minutes in a stone oven with steam and at 180ºC in a turbo oven with steam.
Yield: 16 loaves of 420 g.
* Closed Loaf: Divide into portions of 800 g. Ferment. Bake for approximately 35 minutes at 200°C in a stone oven and at 180°C in a turbo oven. Yield: 10 loaves of 673 g.
* Small Roll: Divide into portions of 40 g. Ferment. Bake for approximately 20 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 203 units of 34 g.
* Round Bread: Divide into portions of 80 g. Do not rest on the table. Moisten the surface of the dough with water and oil (70 / 30%). With the help of a round stamper, shape the dough (do not press all the way down). Ferment. Bake for approximately 25 minutes at 210°C in a stone oven with steam and at 170°C in a turbo oven with steam. Yield: 101 units of 64 g.
- To shape into baguette and small baguette, reduce water to 2.8 L.
* Baguette: Divide into portions of 300 g. Ferment. Bake for approximately 25 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 26 units of 236 g.
* Small Baguette: Divide into portions of 80 g. Ferment. Bake for approximately 20 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 99 units of 60 g.
- Freezing
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Dough 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 ultra-freezers and fermentation chambers is recommended.
- Avoid over-mixing the dough.
- Do not exceed the fermentation time.
- Avoid opening the oven during baking.
- The Trigale Multigrano Light performs better when baked in a turbo oven with steam.
- For dry yeast:
* Add 50 g of dry yeast and 3.1 L of water to 5 kg of mix.
- Alternative Baking:
* Turbo Oven with steam: 180°C for approximately 30 minutes.
- Other Shapes:
- For Trigale pans (22 x 11 x 10 cm), divide the dough into portions of 500 g. Bake at 200ºC for approximately 35 minutes in a stone oven with steam and at 180ºC in a turbo oven with steam.
Yield: 16 loaves of 420 g.
* Closed Loaf: Divide into portions of 800 g. Ferment. Bake for approximately 35 minutes at 200°C in a stone oven and at 180°C in a turbo oven. Yield: 10 loaves of 673 g.
* Small Roll: Divide into portions of 40 g. Ferment. Bake for approximately 20 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 203 units of 34 g.
* Round Bread: Divide into portions of 80 g. Do not rest on the table. Moisten the surface of the dough with water and oil (70 / 30%). With the help of a round stamper, shape the dough (do not press all the way down). Ferment. Bake for approximately 25 minutes at 210°C in a stone oven with steam and at 170°C in a turbo oven with steam. Yield: 101 units of 64 g.
- To shape into baguette and small baguette, reduce water to 2.8 L.
* Baguette: Divide into portions of 300 g. Ferment. Bake for approximately 25 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 26 units of 236 g.
* Small Baguette: Divide into portions of 80 g. Ferment. Bake for approximately 20 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 99 units of 60 g.
- Freezing
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Dough 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 ultra-freezers and fermentation chambers is recommended.
Yield
27 Units of 245 g
Equipment
Mixer , Oven With Steam , 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) | 128 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 0.9 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.3 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.7 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 2.5 | % VD (*) |
| Sódio (mg) | 166 | % 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 Multigrain Bread (Main Recipe)
Ingredients
How to make it
01. Place the Trigale Multigrano Light and the cold water (2.7 L) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (450 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into portions of 300 g. Round the dough.
04. Cover with plastic. Let it rest for 20 minutes.
05. Shape the dough.
06. Moisten the surface of the dough with water and coat with decoration.
07. Place in pre-greased loaf pans (15 x 11 x 10 cm).
08. Ferment in the fermentation chamber (32º C) for approximately 1:30 h.
09. Bake at 200°C for approximately 40 minutes in a stone 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 pieces.
- Avoid over-mixing the dough.
- Do not exceed the fermentation time.
- Avoid opening the oven during baking.
- The Trigale Multigrano Light performs better when baked in a turbo oven with steam.
- For dry yeast:
* Add 50 g of dry yeast and 3.1 L of water to 5 kg of mix.
- Alternative Baking:
* Turbo Oven with steam: 180°C for approximately 30 minutes.
- Other Shapes:
- For Trigale pans (22 x 11 x 10 cm), divide the dough into portions of 500 g. Bake at 200ºC for approximately 35 minutes in a stone oven with steam and at 180ºC in a turbo oven with steam.
Yield: 16 loaves of 420 g.
* Closed Loaf: Divide into portions of 800 g. Ferment. Bake for approximately 35 minutes at 200°C in a stone oven and at 180°C in a turbo oven. Yield: 10 loaves of 673 g.
* Small Roll: Divide into portions of 40 g. Ferment. Bake for approximately 20 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 203 units of 34 g.
* Round Bread: Divide into portions of 80 g. Do not rest on the table. Moisten the surface of the dough with water and oil (70 / 30%). With the help of a round stamper, shape the dough (do not press all the way down). Ferment. Bake for approximately 25 minutes at 210°C in a stone oven with steam and at 170°C in a turbo oven with steam. Yield: 101 units of 64 g.
- To shape into baguette and small baguette, reduce water to 2.8 L.
* Baguette: Divide into portions of 300 g. Ferment. Bake for approximately 25 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 26 units of 236 g.
* Small Baguette: Divide into portions of 80 g. Ferment. Bake for approximately 20 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 99 units of 60 g.
- Freezing
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Dough 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 ultra-freezers and fermentation chambers is recommended.
- Avoid over-mixing the dough.
- Do not exceed the fermentation time.
- Avoid opening the oven during baking.
- The Trigale Multigrano Light performs better when baked in a turbo oven with steam.
- For dry yeast:
* Add 50 g of dry yeast and 3.1 L of water to 5 kg of mix.
- Alternative Baking:
* Turbo Oven with steam: 180°C for approximately 30 minutes.
- Other Shapes:
- For Trigale pans (22 x 11 x 10 cm), divide the dough into portions of 500 g. Bake at 200ºC for approximately 35 minutes in a stone oven with steam and at 180ºC in a turbo oven with steam.
Yield: 16 loaves of 420 g.
* Closed Loaf: Divide into portions of 800 g. Ferment. Bake for approximately 35 minutes at 200°C in a stone oven and at 180°C in a turbo oven. Yield: 10 loaves of 673 g.
* Small Roll: Divide into portions of 40 g. Ferment. Bake for approximately 20 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 203 units of 34 g.
* Round Bread: Divide into portions of 80 g. Do not rest on the table. Moisten the surface of the dough with water and oil (70 / 30%). With the help of a round stamper, shape the dough (do not press all the way down). Ferment. Bake for approximately 25 minutes at 210°C in a stone oven with steam and at 170°C in a turbo oven with steam. Yield: 101 units of 64 g.
- To shape into baguette and small baguette, reduce water to 2.8 L.
* Baguette: Divide into portions of 300 g. Ferment. Bake for approximately 25 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 26 units of 236 g.
* Small Baguette: Divide into portions of 80 g. Ferment. Bake for approximately 20 minutes at 200°C in a stone oven with steam and at 180°C in a turbo oven with steam. Yield: 99 units of 60 g.
- Freezing
- It is possible to freeze the raw bread dough for 30 days if 1% of Zea Frozen Dough 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 ultra-freezers and fermentation chambers is recommended.
Yield
27 Units of 245 g
Equipment
Mixer , Oven With Steam , Scale , Loaf Pan , Fermentation Chamber
Suggested shelf life
168 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 128 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 0.9 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.2 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.3 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.7 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 2.5 | % VD (*) |
| Sódio (mg) | 166 | % 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.