Sandwich Bread with Zito 10 (Main Recipe)
Ingredients
Part Preparo
Process
02. Gradually add cold water and mix on low speed (speed 1) for about 3 minutes or until homogeneous.
03. Add fresh yeast and mix on low speed (speed 1) for another approximately 2 minutes.
04. Mix at high speed (speed 2) for about 3 minutes or until the veil stage is achieved.
05. Divide into 550 g portions. Round them.
06. Cover with plastic. Let rest for 10 minutes.
07. Shape and place in a greased open sandwich bread mold (30 x 10 x 10 cm).
08. Ferment in a fermentation chamber (32°C) for approximately 2:10 hours or until ready.
09. Bake at 200°C for approximately 30 minutes in a deck oven.
Tips
- 700 g of dough in a closed sandwich bread mold (30 x 10 x 10 cm) - 12 units of 630 g.
Yield
15 Units of 500 g
Equipment
Mixer , Oven , Moulder , Roller , Scale , Sandwich Bread Mold , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 2.3 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 1.1 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 254 | % 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.
Sandwich Bread with Zito 10 (Main Recipe)
Ingredients
How to make it
01. Place Zito, wheat flour, and salt in the mixer.
02. Gradually add cold water and mix on low speed (speed 1) for about 3 minutes or until homogeneous.
03. Add fresh yeast and mix on low speed (speed 1) for another approximately 2 minutes.
04. Mix at high speed (speed 2) for about 3 minutes or until the veil stage is achieved.
05. Divide into 550 g portions. Round them.
06. Cover with plastic. Let rest for 10 minutes.
07. Shape and place in a greased open sandwich bread mold (30 x 10 x 10 cm).
08. Ferment in a fermentation chamber (32°C) for approximately 2:10 hours or until ready.
09. Bake at 200°C for approximately 30 minutes in a deck oven.
Tips
- 700 g of dough in a closed sandwich bread mold (30 x 10 x 10 cm) - 12 units of 630 g.
Yield
15 Units of 500 g
Equipment
Mixer , Oven , Moulder , Roller , Scale , Sandwich Bread Mold , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 2.3 | % VD (*) |
| Aç adicionados (g) | 2.3 | % VD (*) |
| Proteínas (g) | 4.0 | % VD (*) |
| Gorduras totais (g) | 1.1 | % VD (*) |
| Gorduras saturadas (g) | 0.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 254 | % 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.