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POMGEL

Due to the high water binding capacity of POMGEL, bread and baked goods made with POMGEL stay fresh for a prolonged time and have a more juicy taste.

General processing information (addition to existing recipes)

per kg flour

POMGEL

Water

 

+ 10 g

+ 25 – 30 g

bright, light bread types

+ 15 g

+ 40 – 45 g

 

+ 20 g

+ 50 – 60 g

dark, heavy bread types

 

Please adjust the amount of salt in your dough accordingly.

Basic recipe for white bread:

Wheat flour 

1000g

Spiral mixer:

2 + 4 min

POMGEL

20 g

Dough temperature:

approx. 27 °C

Salt

20 g

Final proof:

approx. 35 min

Yeast

20 g

Baking temperature:

220°C dropping  to 180°C

Water

650 g

Simply add POMGEL to the flour. Then prepare the dough as usual.