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Flour 45 kg
Salt 765 gr
Fresh Yeast 1.8 kg
Water 27 kg

Flour and fresh yeast are added to the Kumkaya SP80 Mixer, 23 kg of water is added little by little and kneaded for 5 minutes at low speed.
After mixing the flour and water, knead at high speed for 5 minutes, add the remaining water and salt and knead for another 5 minutes.
After the dough reaches a homogeneous consistency, it is transferred to the Kumkaya DM2000 Volumetric Dough Divider Machine and cut into 110 gram meringues.
Meringues are shaped into round shapes using the CM3000 Conic Rounder Machine.
Doughs that have taken a round shape in the Conic Rounder are rested for 6 minutes in the PM154 Intermediate Proofer Machine.
The rested dough is shaped into loaves in the LM2500 Long Moulder Machine and placed on boards.
The dough is placed on trays and fermented in the steam fermentation unit under the LIDYA24 Convection Oven for 45 minutes.
The baked sandwich breads are ready for sale after resting in a place at room temperature