Pogacha

Flour 42 kg
Margarine 21 kg
Egg 1,7 kg
Salt 1 kg
Sugar 2.1 kg
Fresh Yeast 2.1 kg
Water 8,4 kg
All ingredients are added to the Kumkaya SP80 Mixer and kneaded for 7 minutes at low speed until the dough reaches a homogeneous consistency. The kneaded doughs are transferred to Kumkaya DM2000 Volumetric Dough Divider machine and cut into 80 gram pieces. The cut doughs are shaped round with Kumkaya CM3000 Conic Rounder machine. Round shaped doughs are brushed with egg and fermented in the Fermentation Compartment for 45 minutes. Fermented doughs are baked in the Kumkaya Oven of your choice at 180 degrees for 14 minutes. The cooked pogachas are ready for sale after resting in a place at room temperature
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Other News
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