Recipes
Dark Toast Bread
| INGREDIENTS | GRAM | % |
|---|---|---|
| Wheat flour | 2.000 | 100 |
| Inventis Zavarka Dark Malt | 800 | 40 |
| Fresh yeast | 100 | 5 |
| Salt | 10 | 0,5 |
| Sugar | 60 | 3 |
| Margerine | 60 | 3 |
| Improver „Magimix“* | 10 | 0,5 |
| Water | 960 | 48 |
| Mixing | 3 + 8 min |
| Temperature of dough | 24-25°C |
| Dividing | 750 g |
| Resting time | 10 min |
| Shaping | 350 g dough per 1 liter volume |
| Final proofing | 60 min / 40°C |
| Baking | 30-35 min / 220-180°C |
*contact your Lesaffre subsidiary
Sensory
description
 |
dark brown crust and crumb with regular, fine structure |
 |
soft and elastic texture |
 |
fruity and acid, dominating sweet taste balanced with roasted malt |