Trigale Multi Light Hamburger Bread
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (200 ml) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into 80 g pieces. Shape into balls.
04. Cover with plastic. Let rest for 15 minutes.
05. Shape again into hamburger format.
06. Moisten the surface with water and apply decoration.
07. Place on pre-greased perforated baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1:40 h or until the right point.
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
40 Units of 68 g
Equipment
Mixer , Oven with Steam , 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) | 126 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 0.9 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 1.9 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 2.5 | % 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.
Trigale Multi Light Hamburger Bread
Ingredients
How to make it
01. Place the Trigale Multi Light and part of the cold water (1 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) and mix on high speed (speed 2) for approximately 3 minutes or until reaching the veil stage.
03. Divide into 80 g pieces. Shape into balls.
04. Cover with plastic. Let rest for 15 minutes.
05. Shape again into hamburger format.
06. Moisten the surface with water and apply decoration.
07. Place on pre-greased perforated baking sheets.
08. Ferment in a fermentation chamber (32°C) for approximately 1:40 h or until the right point.
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
40 Units of 68 g
Equipment
Mixer , Oven with Steam , Scale , Perforated Baking Sheet , Fermentation Chamber
Suggested shelf life
168 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 126 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 0.9 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 1.9 | % VD (*) |
| Gorduras saturadas (g) | 0.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 2.5 | % 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.