Semi-complet product for Soy Bread manufacturing.
1 kg of bread Soy 50%
1 kg wheat flour
1 L water
0.08 kg of fresh yeast
Knead all ingredients in order to achieve
soft and elastic dough.
Estanca time: + – 10 minutes.
Form and leave to ferment + -60 minutes.
Bake with steam at 200 ° C
Great product for soy bread production, miga
regular and soft, with golden and shiny crust.
It has a good shelf life.
Bag of 15 kg