Vitamin-Enriched Dough
Ingredients
Part Preparo
Process
02. Add the fresh yeast and the remaining cold water (500 ml) and mix at high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Divide into 4 parts. Round the dough.
04. Cover with plastic. Let rest for 10 minutes.
05. Roll out the dough into strips approximately 25 cm wide by 2 cm high in the sheeter.
06. Roll the strips to form a stick.
07. Join the 4 sticks by moistening with water and sealing the ends.
08. Divide into 580 g portions.
09. Place in greased flat trays with the seam side up.
10. Ferment in a fermentation chamber (32ºC) for approximately 2 hours.
11. Knifing the dough.
12. Bake at 200 ºC for approximately 15 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 15 minutes.
Yield
24 Units of 490 g
Equipment
Mixer , Oven , Sheeter , Scale , Flat Trays , Dough Cutter , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 4.9 | % VD (*) |
| Aç adicionados (g) | 4.2 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 164 | % 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.
Vitamin-Enriched Dough
Ingredients
How to make it
01. Add Energia Vittale Vitaminado, eggs, and part of the cold water (1.5 L) to the mixer and mix at low speed (speed 1) for approximately 3 minutes.
02. Add the fresh yeast and the remaining cold water (500 ml) and mix at high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Divide into 4 parts. Round the dough.
04. Cover with plastic. Let rest for 10 minutes.
05. Roll out the dough into strips approximately 25 cm wide by 2 cm high in the sheeter.
06. Roll the strips to form a stick.
07. Join the 4 sticks by moistening with water and sealing the ends.
08. Divide into 580 g portions.
09. Place in greased flat trays with the seam side up.
10. Ferment in a fermentation chamber (32ºC) for approximately 2 hours.
11. Knifing the dough.
12. Bake at 200 ºC for approximately 15 minutes in a deck oven.
Tips
* Turbo Oven: 160°C for approximately 15 minutes.
Yield
24 Units of 490 g
Equipment
Mixer , Oven , Sheeter , Scale , Flat Trays , Dough Cutter , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 134 | % VD (*) |
| Carboidratos (g) | 24 | % VD (*) |
| Açúcares totais (g) | 4.9 | % VD (*) |
| Aç adicionados (g) | 4.2 | % VD (*) |
| Proteínas (g) | 3.4 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 1.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 164 | % 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.