EcoMalz - Recipe

Recipe: 10 kg Total flour

10.000 kg Wheat flour
0.300 kg Schapfen EcoMalz
0.400 kg Fresh yeast
(0.160 kg or Dry yeast)
0.200 kg Salt
5.500 kg (approx.) Water
16.400 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
Baking: 240° C; 17 - 18 Min