Mandioquinha Burger Bread
Ingredients
Part Preparo
Process
02. Gradually add the fresh yeast and the remaining cold water (160 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Divide into 70 g pieces. Round them into balls.
04. Cover with plastic. Let rest for 10 minutes.
05. Round again into burger shapes.
06. Place on previously greased flat baking trays.
07. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
08. Bake at 190°C for approximately 15 minutes in a deck oven.
09. Cool down. Pack
Tips
* Turbo Oven: 150°C for approximately 12 minutes.
Yield
43 Units of 62 g
Equipment
Mixer , Oven , Scale , Flat Baking Trays , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 50g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 139 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 3.7 | % VD (*) |
| Aç adicionados (g) | 2.9 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 215 | % 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.
Mandioquinha Burger Bread
Ingredients
How to make it
01. Place Zeelandia Mandioquinha Bread and part of the cold water (800 ml) in the mixer and mix on low speed (speed 1) for approximately 3 minutes.
02. Gradually add the fresh yeast and the remaining cold water (160 ml) and mix on high speed (speed 2) for approximately 5 minutes or until the veil stage is reached.
03. Divide into 70 g pieces. Round them into balls.
04. Cover with plastic. Let rest for 10 minutes.
05. Round again into burger shapes.
06. Place on previously greased flat baking trays.
07. Ferment in a fermentation chamber (32°C) for approximately 1:30 hours or until ready.
08. Bake at 190°C for approximately 15 minutes in a deck oven.
09. Cool down. Pack
Tips
* Turbo Oven: 150°C for approximately 12 minutes.
Yield
43 Units of 62 g
Equipment
Mixer , Oven , Scale , Flat Baking Trays , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 50g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 139 | % VD (*) |
| Carboidratos (g) | 27 | % VD (*) |
| Açúcares totais (g) | 3.7 | % VD (*) |
| Aç adicionados (g) | 2.9 | % VD (*) |
| Proteínas (g) | 3.7 | % VD (*) |
| Gorduras totais (g) | 2.0 | % VD (*) |
| Gorduras saturadas (g) | 0.8 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 215 | % 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.