Recipe
Light Corn Bread (Main Recipe)
Ingredients
Part Preparo
T-Milho-Light5 Kg
Fresh Biological Yeast150 g
Chilled Water3 L
Process
01. Place Trigale Milho Light and part of the chilled water (2.7 L) in the mixer and mix at low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining chilled water (300 ml) and mix at high speed (speed 2) for approximately 3 minutes or until achieving the veil stage.
03. Divide into portions of 270 g. Round the dough.
04. Cover with plastic. Let rest for 20 minutes.
05. Shape the dough.
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 (32ºC) for approximately 2 hours.
09. Bake at 200°C for approximately 40 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 chilled water (300 ml) and mix at high speed (speed 2) for approximately 3 minutes or until achieving the veil stage.
03. Divide into portions of 270 g. Round the dough.
04. Cover with plastic. Let rest for 20 minutes.
05. Shape the dough.
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 (32ºC) for approximately 2 hours.
09. Bake at 200°C for approximately 40 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 pieces.
- Avoid overmixing the dough.
- Do not exceed fermentation time.
- Avoid opening the oven during baking.
- Trigale Milho Light performs better when baked in a turbo oven.
- For dry biological yeast:
* Add 50 g of dry biological yeast and 3.1 L of water to 5 kg of mix.
- Alternate Baking:
* Turbo Oven with steam: 170°C for approximately 40 minutes.
- Other Formats:
- For Trigale pans (22 x 11 x 10 cm), divide the dough into portions of 400 g. Ferment. Bake for approximately 30 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 20 loaves of 328 g.
* Closed Loaf: Divide into portions of 800 g. Ferment. Bake for approximately 45 minutes at 200°C in a deck oven without steam and at 170°C in a turbo oven. Yield: 10 loaves of 660 g.
* Ball Bread: Divide into portions of 40 g. Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 203 units of 34 g.
* Ball: Divide into portions of 80 g. 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 fully). Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 101 units of 65 g.
* For shaping into ball bread and baguette, reduce the water quantity to 2.8 L.
* Baguette: Divide into portions of 300 g. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 26 units of 238 g.
* Mini Baguette: Divide into portions of 80 g. Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 98 units of 62 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 blast freezer and fermentation chamber is recommended.
- Avoid overmixing the dough.
- Do not exceed fermentation time.
- Avoid opening the oven during baking.
- Trigale Milho Light performs better when baked in a turbo oven.
- For dry biological yeast:
* Add 50 g of dry biological yeast and 3.1 L of water to 5 kg of mix.
- Alternate Baking:
* Turbo Oven with steam: 170°C for approximately 40 minutes.
- Other Formats:
- For Trigale pans (22 x 11 x 10 cm), divide the dough into portions of 400 g. Ferment. Bake for approximately 30 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 20 loaves of 328 g.
* Closed Loaf: Divide into portions of 800 g. Ferment. Bake for approximately 45 minutes at 200°C in a deck oven without steam and at 170°C in a turbo oven. Yield: 10 loaves of 660 g.
* Ball Bread: Divide into portions of 40 g. Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 203 units of 34 g.
* Ball: Divide into portions of 80 g. 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 fully). Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 101 units of 65 g.
* For shaping into ball bread and baguette, reduce the water quantity to 2.8 L.
* Baguette: Divide into portions of 300 g. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 26 units of 238 g.
* Mini Baguette: Divide into portions of 80 g. Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 98 units of 62 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 blast freezer and fermentation chamber is recommended.
Yield
30 Units of 226 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) | 128 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.2 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.4 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 190 | % 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 Corn Bread (Main Recipe)
Ingredients
How to make it
01. Place Trigale Milho Light and part of the chilled water (2.7 L) in the mixer and mix at low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining chilled water (300 ml) and mix at high speed (speed 2) for approximately 3 minutes or until achieving the veil stage.
03. Divide into portions of 270 g. Round the dough.
04. Cover with plastic. Let rest for 20 minutes.
05. Shape the dough.
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 (32ºC) for approximately 2 hours.
09. Bake at 200°C for approximately 40 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 pieces.
- Avoid overmixing the dough.
- Do not exceed fermentation time.
- Avoid opening the oven during baking.
- Trigale Milho Light performs better when baked in a turbo oven.
- For dry biological yeast:
* Add 50 g of dry biological yeast and 3.1 L of water to 5 kg of mix.
- Alternate Baking:
* Turbo Oven with steam: 170°C for approximately 40 minutes.
- Other Formats:
- For Trigale pans (22 x 11 x 10 cm), divide the dough into portions of 400 g. Ferment. Bake for approximately 30 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 20 loaves of 328 g.
* Closed Loaf: Divide into portions of 800 g. Ferment. Bake for approximately 45 minutes at 200°C in a deck oven without steam and at 170°C in a turbo oven. Yield: 10 loaves of 660 g.
* Ball Bread: Divide into portions of 40 g. Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 203 units of 34 g.
* Ball: Divide into portions of 80 g. 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 fully). Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 101 units of 65 g.
* For shaping into ball bread and baguette, reduce the water quantity to 2.8 L.
* Baguette: Divide into portions of 300 g. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 26 units of 238 g.
* Mini Baguette: Divide into portions of 80 g. Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 98 units of 62 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 blast freezer and fermentation chamber is recommended.
- Avoid overmixing the dough.
- Do not exceed fermentation time.
- Avoid opening the oven during baking.
- Trigale Milho Light performs better when baked in a turbo oven.
- For dry biological yeast:
* Add 50 g of dry biological yeast and 3.1 L of water to 5 kg of mix.
- Alternate Baking:
* Turbo Oven with steam: 170°C for approximately 40 minutes.
- Other Formats:
- For Trigale pans (22 x 11 x 10 cm), divide the dough into portions of 400 g. Ferment. Bake for approximately 30 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 20 loaves of 328 g.
* Closed Loaf: Divide into portions of 800 g. Ferment. Bake for approximately 45 minutes at 200°C in a deck oven without steam and at 170°C in a turbo oven. Yield: 10 loaves of 660 g.
* Ball Bread: Divide into portions of 40 g. Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 203 units of 34 g.
* Ball: Divide into portions of 80 g. 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 fully). Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 101 units of 65 g.
* For shaping into ball bread and baguette, reduce the water quantity to 2.8 L.
* Baguette: Divide into portions of 300 g. Ferment. Bake for approximately 25 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 26 units of 238 g.
* Mini Baguette: Divide into portions of 80 g. Ferment. Bake for approximately 20 minutes at 200°C in a deck oven with steam and at 170°C in a turbo oven with steam. Yield: 98 units of 62 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 blast freezer and fermentation chamber is recommended.
Yield
30 Units of 226 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) | 128 | % VD (*) |
| Carboidratos (g) | 25 | % VD (*) |
| Açúcares totais (g) | 0.8 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 3.9 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Gorduras monoinsaturadas (g) | 0.2 | % VD (*) |
| Gorduras poliinsaturadas (g) | 0.4 | % VD (*) |
| Colesterol (mg) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 190 | % 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.