Schapfen Malz-Brillant - Recipe

Recipe: 10 kg Total flour

10.000 kg Wheat flour type 550
0.350 kg Schapfen Malz-Brillant
0.400 kg Fresh yeast
(0.160 kg or Dry yeast)
0.200 kg Salt
5.500 kg (approx.) Fresh yeast
16.450 Kg (approx.) Total dough weight
Mix:  Spiral mixer; 6 Min slow, 3 - 4 Min fast
Dough temperature: 26 - 27 °C
First firmention: 10 - 15 Min
Final proof: At proofer 35 °C; 70 - 80 % relative humidity
Baking: 240 °C; 17 - 18 Min