Hot Dog Bread With Anti-Mold
Ingredients
Part Preparo
Process
02. Mix for approximately 2 minutes on low speed (speed 1).
03. Add approximately 24 liters of water and mix until a firm dough is obtained.
04. Gradually add the fresh yeast and the remaining water.
05. Beat on high speed (speed 2) until the 'veil' stage (approximately 3 minutes) or roll out with open turns to the 'veil' stage (approximately 12 turns).
06. Weigh portions of 1.8 kg.
07. Round the dough.
08. Divide into 60 g pieces.
09. Shape (hot dog) or round (hamburger) and place in pre-greased molds.
10. Ferment until ready (approximately 180 minutes).
11. Bake at 200°C for approximately 18 minutes.
12. Remove immediately from the baking trays.
Tips
Yield
1457 Units of 50 g
Equipment
Mixer , Oven , Shaper , Roller , Scale
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 154 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 3.3 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 259 | % 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.
Hot Dog Bread With Anti-Mold
Ingredients
Part Preparo
How to make it
01. Place the wheat flour, salt, Zea, sugar, fat, and anti-mold in the mixer.
02. Mix for approximately 2 minutes on low speed (speed 1).
03. Add approximately 24 liters of water and mix until a firm dough is obtained.
04. Gradually add the fresh yeast and the remaining water.
05. Beat on high speed (speed 2) until the 'veil' stage (approximately 3 minutes) or roll out with open turns to the 'veil' stage (approximately 12 turns).
06. Weigh portions of 1.8 kg.
07. Round the dough.
08. Divide into 60 g pieces.
09. Shape (hot dog) or round (hamburger) and place in pre-greased molds.
10. Ferment until ready (approximately 180 minutes).
11. Bake at 200°C for approximately 18 minutes.
12. Remove immediately from the baking trays.
Tips
Yield
1457 Units of 50 g
Equipment
Mixer , Oven , Shaper , Roller , Scale
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 154 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 3.3 | % VD (*) |
| Aç adicionados (g) | 3.3 | % VD (*) |
| Proteínas (g) | 4.1 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0.5 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 259 | % 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.