Hamburger Bread With Trigale 57% Whole Light
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (200 ml) while mixing on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into 80 g portions. Round them up.
04. Cover with plastic. Let rest for 15 minutes.
05. Round them up again into hamburger shape.
06. Moisten the surface with water and coat with decoration.
07. Place on previously greased perforated baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1:40 h or until ready.
09. Bake at 190°C for approximately 20 minutes in a deck oven with steam.
10. Cool and package.
Tips
* Turbo Oven with Steam: 160°C for approximately 15 minutes.
Yield
43 Units of 68 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Fermentation Chamber
Suggested shelf life
168
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 112 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 6.0 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 3.4 | % VD (*) |
| Sódio (mg) | 163 | % 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.
Hamburger Bread With Trigale 57% Whole Light
Ingredients
How to make it
01. Place the Trigale Integral Light and part of the cold water (1.2 L) in the mixer and mix on low speed (speed 1) for approximately 5 minutes.
02. Gradually add the fresh yeast and the remaining cold water (200 ml) while mixing on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into 80 g portions. Round them up.
04. Cover with plastic. Let rest for 15 minutes.
05. Round them up again into hamburger shape.
06. Moisten the surface with water and coat with decoration.
07. Place on previously greased perforated baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1:40 h or until ready.
09. Bake at 190°C for approximately 20 minutes in a deck oven with steam.
10. Cool and package.
Tips
* Turbo Oven with Steam: 160°C for approximately 15 minutes.
Yield
43 Units of 68 g
Equipment
Mixer , Steam Oven , Scale , Perforated Baking Sheet , Fermentation Chamber
Suggested shelf life
168 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 112 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 0.5 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 6.0 | % VD (*) |
| Gorduras totais (g) | 1.3 | % VD (*) |
| Gorduras saturadas (g) | 0.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 3.4 | % VD (*) |
| Sódio (mg) | 163 | % 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.