• REX SARITANE: 5.000 kg
• REX CHIA MIX: 5.000 kg
• Salt: 0.200 kg
• Fresh Yeast: 0.100 kg
• Water (approx.): 6.500 l
• Total weight: 16.655 kg

Mixing time: 3 + 10 minutes, spiral mixer

Dough temperature: 25° C – 26° C

Bulk fermentation time: 10 minutes

Scaling weight: 0.500 kg

Intermediate proof: 10 minutes

Topping: Chia seeds recommended.

Final proof: 16 – 18 hours (+4° C over-night)

Baking temperature: 230° C, steam needed. Decrease the temperature to 210° C

Baking time: 30 - 35 minutes