Description

Semi-complete product for carob bread manufacturing.

Application

1 kg of carob bread 50%
1 kg of wheat flour
1.5 L of water
0.06 kg of fresh yeast
Mold all ingredients in order to achieve
soft and elastic dough.
Estanca time: +/- 15 minutes.
Form and leave to ferment +/- 45 minutes.
Bake with steam at 200 ° C.

Characteristics

Excellent product with crispy crust and crumb and regular
velvety.

Package

Bag of 15 kg