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. |