Schapfen Dinkel-Vollkornbrötchen - Recipe

Wholemeal spelt rolls

Recipe: 10 kg Total flour

100 % Schapfen Dinkel-Vollkornbrötchen

10.000 kg Schapfen Dinkel-Vollkornbrötchen
0.400 kg Fresh yeast
(0.160 kg or Dry yeast)
6.400 kg approx. Water
16.800 kg approx. Total dough weight
Mixing: Spiral mixer 6 Min. slow<br />approx. 4- 5 Min. fast
Dough temperature: 27 - 28° C
First firmention: 10 Min.
Press proof: 10 Min,
Final proof: At proofer
Baking: Start at 230° C, decreasing to 190° C; 20 - 22 Minutes