Lothse-R

Lothse-R is a supplement for basic wheat bread, premium and semipastry bread with at least 1% content of fat. It considerably increases the taste values. This product makes hand and machine treatment of dough more efficient, increases the tolerance of the dough for mixing temperature, accelerates fermentation of dough and ensures the maximum growth portions of dough. Thanks to Lothse-R we have maximum repetition of ready products, irrespective of changeable ingredients’ quality. Completed product, to which this supplement was added, characterises with optimum volume, regular porously crumb, increased taste values and extended shelf life for consumption. During dosage of loose components of bread use Lothse-R in quantity of 0,3-0,5% in relation to used quantity of flour.

Catalog card - 166.42 KB

Method of preparation:

• Combine all components 6-12 min. (depending on kind of spiral mixer) to good texture of dough. Dough temperature is 26-28 ºC, resting time 15-20 minutes, perforate the dough and leave for 5 minutes for rest.
• Divide the dough into portions of about1800 g.
• Fermentation in portions for about 10 minutes.
• Divide every portion into 30 pcs and round them.
• Last fermentation is 40-50 minutes.
• Baking at temperature 210 – 220 ºC for approx. 16 minutes with/ without slightly steaming up.