French Bread 38% Whole Wheat
Ingredients
Part Preparo
Process
02. Add approximately 2700 mL of water and mix for 4 minutes on low speed (speed 1).
03. Gradually add the fresh yeast and 450 mL of water.
04. Switch to high speed (speed 2) and beat until the veil stage is reached.
05. Divide into 70 g portions for rolls.
06. Round the dough balls.
07. Let rest for approximately 30 minutes, covering with plastic to prevent drying out.
08. Shape.
09. Ferment until the right point (approximately 90 minutes) on pre-greased baking sheets. Provide a thread.
10. Bake at 210°C with steam for 25 minutes for rolls.
Yield
116 Units of 55 g
Equipment
Mixer , Steam Oven , Shaping Machine , Roller , Scale
Suggested shelf life
70
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 126 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 1.1 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 2.7 | % VD (*) |
| Sódio (mg) | 216 | % 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.
French Bread 38% Whole Wheat
Ingredients
How to make it
01. Place the Trigale Integral Light, the ZEA, the wheat flour, and the salt in the mixer.
02. Add approximately 2700 mL of water and mix for 4 minutes on low speed (speed 1).
03. Gradually add the fresh yeast and 450 mL of water.
04. Switch to high speed (speed 2) and beat until the veil stage is reached.
05. Divide into 70 g portions for rolls.
06. Round the dough balls.
07. Let rest for approximately 30 minutes, covering with plastic to prevent drying out.
08. Shape.
09. Ferment until the right point (approximately 90 minutes) on pre-greased baking sheets. Provide a thread.
10. Bake at 210°C with steam for 25 minutes for rolls.
Tips
Yield
116 Units of 55 g
Equipment
Mixer , Steam Oven , Shaping Machine , Roller , Scale
Suggested shelf life
70 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 126 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 0.3 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.7 | % VD (*) |
| Gorduras totais (g) | 1.1 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 2.7 | % VD (*) |
| Sódio (mg) | 216 | % 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.