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Weight: | 420 g. | |
Packing: | 25 p. | |
Expiration date: | 6 months | |
Baking time: | 20 min. | |
Baking temperature: | 190-210 °C |
Energy value | 279kcal/1167kJ |
Carbohydrates | 51.26g |
Sugars | 0.68g |
Total fat | 1.82g |
Saturated fat | 0.67g |
Protein | 14.62g |
Salt | 1.75g |
1 phase: | Defrost the bread for 30 minutes at a temperature of 30 ˚C. |
2 phase: | Ferment the pre-thawed bread in a chamber at a temperature of 35 ˚C and a humidity of 60% for 60 minutes. |
3 phase: | Bake the fermented bread for 20 minutes in a preheated oven at 210 ˚C with the addition of steam. |