About Us
Founded in 1996, Sinodis is the leading importer and distributor of Good Food in China. Our deep understanding of the food market, coupled with an extensive distribution network and commitment to supply chain quality allows us to build strong brands and growing relationships with partners and clients in China.
Recipes
6.000 kg Wheat flour
4.000 kg IREKS Rex Bavarian Dark
0.400 kg IREKS L'Amourette
3.000 kg Boiled potatoes- chopped
0.040 kg Caraway seeds
0.100 kg Instant yeast
7.000 l Water, approx.
20.540 kg Total weight
Mixing time: spiral, 3 minutess slow, 6 minutes fast
Dough temperature: 28° C
Bulk fermentation time: 25 - 30 minutes
Scaling weight: 600g
Intermediate proof: 20 minutes
Final proof: 45 - 50 minutes
Baking temperature: 230° C, giving steam, dropping to 190° C
Baking time: 45 - 50 minutes
Add the potatoes towards the end of the mixing time and give the bulk fermentation time.
Then scale the dough into 550 g and mould round.
After the intermediate proof mould oblong and dust with rye flour in the sealing. Place the
dough pieces up side down on setters dusted with rye flour and allow to proof. After ¾
proof turn the dough pieces and load with steam. Bake with a good crust.