Mexibattas - Vitason Mais (maize)
Ingredients
- 5000 g - 50% Flour
- 5000 g - 50% Vitason Mais (maize) 50%
- 300 g - 3% Fresh Yeast
- 300 g - 3% Cajun Spice Mix
- 5600 g - 56% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 26ºC
- Scale: approx. 1700 grams (30 pieces)
- Dough proof: Approx. 20 minutes
- Sprinkle a huge amount of rye flour on the division plate and press out the dough piece, sprinkle a huge amount of rye flour on top if it again. Then divide but do not round up. Place the dough pieces on the baking sheets and slightly flatten them
- Final proof: Approx. 60 minutes
- Baking: approx. 18 minutes at 230ºC with a little steam
