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Whole Wheat & Linseed Toast

Whole Wheat & Linseed Toast

The linseed with richest linolenic acid content in nature and the whole wheat coarse flour with rich wheat bran fibre are particularly added in, thus the product is the best guarantee for the health and the vigor of human body!

Ingredients                                                     %                    kg.g
Bakerdream Linseeds                                10                     100
Water(30℃)                                                   20                    200
Subtotal(dipped in for 2-12hours)                                      300
Bread Flours                                                 70                    700
Bakerdream whole Wheat Flour               20                    200
Angel Instant Dry Yeast (Golden)              1.5                   15
Angel A500 Bread Improver                       0.5                    5
Sugar                                                              8                      80
Salt                                                                  2                      20
Rogana                                                          2                      20
Water                                                              40                    400
Margarine                                                      6                      60
Backaldrin Bas-light                                   1                      10
Total                                                                                       1510

Method
- Mixing time: at low for 3-5 minutes, at high speed for 8-10 minutes
- Dough temperature: 26-28℃
- Proffing period in the middle: 30-40minutes
- Weight of divided dough: 1200-1500g
- When fermenting is finished, bake the bread.
- Baking temperature: 210-220℃
- Baking time: 35-40minutes