Kavılca Bread Mix

$16.00

Mixture for the production of Kavılca wheat bread Kavılca wheat flour, wheat flour, dried wheat dough sourdough, wheat gluten, wheat malt extract, wheat malt flour, salt, antioxidant (ascorbic acid E300), enzyme (fungal alpha amylase).

Category:

Description

Usage Rate:

20%

Shelf life:

12 months.

PACKAGING:

Paper bag 25 kg.

Prescriptions

CARTERO KAVILCA MIX 10,000 kg
Maya 0.300 kg
This approximately 6,500 litres.
Dough Weight 6,800 kg.
Kneading Time: 3 + 7 minutes (Spiral kneader)
Dough Temperature: 24-26 °C
1. Fermentation: 15 minutes
2. Fermentation: 45 minutes
Oven Temperature: 220- 240 °C (starting at high temperature and reducing the temperature after steam is given)
Cooking Time: 35 – 40 minutes

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