COMPLETE Alpine Crust 20

  • 25 kg

20% premix for making mixed wheat breads. Yogurt as the base for the unique wheat sourdough and a traditional, long fermentation process give the baked goods their special character and exceptional moistness.

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PRODUCT BENEFITS

  • Concentrate, ideal for businesses that want to use their own flour.
  • Contains yogurt, which gives the products exceptional moistness.
  • A wide variety of application formulas are possible.
  • many recipes with traditional, long dough fermentation

PRODUCT BROCHURE

Download the brochure for this product

BASIC RECIPE

INGREDIENTS
  • 3000 COMPLETE ALPINE CRUST 20
  • 10000 Wheat flour, type 550
  • 2000 Rye flour, type 997
  • 200 Yeast
  • 11200 Water
INSTRUCTIONS

Prepare a dough from all the ingredients.

Kneading time in a spiral mixer: 3 minutes on low speed,
8 minutes on high speed.

Then place the dough in a lightly oiled container and let it rest, covered.

Resting time: 90 minutes.

Dough temperature: 25°C