“Griko” buckwheat mix 33%

“Griko” buckwheat mix 33% – economical concentrate for production of various types of buckwheat baked goods, as well rye, wheat and small baked goods. Seeds of buckwheat contain high-value protein with well-balanced composition of amino acids. Furthermore they are natural source of rutin reducing risk of infarct, thrombosis, stroke and improves state of varicose veins. Buckwheat groats is healthy and filling. Mixture contains buckwheat flour and grains of roasted buckwheat groats, thanks to it we obtain product with the characteristic flavour and distinct smell of roasted buckwheat.

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Preparation:

• Soak 4 kg of concentrate GRIKO in given in recipe amount of water 1 hour before making dough (temperature of soaked concentrate is about 30 ° C).
• After given time add remaining ingredients and stir.
• Time of stirring: 7 minutes slow turns and 1 minute quick turns or 8 minutes slowly.
• Temperature of dough 28 °C-32 °C.
• After making dough, divide dough into bites using water (not flour).
• Weighted portion should be adjusted for moulds used in workplace.
• Put bites of dough into mould, smooth top with wet hand and sprinkle rye flour or decorative mixture.
• Expose bites of dough in mould to full expansion for about 30-40 minutes.
• Baking: 60 minutes at initial temperature 240°C falling to 200-220°C.
• After baking, steam baking chamber.
• After about 5-7 min drain steam from baking chamber.