• Wheat Flour: 7.500 kg
• STARA PEKA: 2.500 kg
• Salt: 0.150 kg
• Fresh Yeast: 0.200 kg
• Water (approx.): 7.500 l
• Total weight: 17.850 kg

Mixing time: 6 + 7 minutes, spiral mixer
Dough temperature: 27° C - 28° C
Bulk fermentation time: 30 Minutes
Scaling weight: 0.950 kg
Intermediate proof: 15 Minutes
Processing: Flat round loaf
Topping: (Wheat flour 50% + STARA PEKA MIX 50%)
Final proof: 30 Minutes in fermentation chamber then 10 minutes in room
Baking temperature: 230° C, Slightly Steam
Baking time: 22 - 23 minutes
Instructions for use: After intermediate proof, dust each rolled dough pieces then press two opposite sides. After 30 minutes, press the edge of the dough to make a 2cm thin circle around. Then make holes with fingers all over the middle circle, then leave it to proof for 10 minutes. Let it bake in deck oven with slightly steam. Open the chimneys in the last 10 minutes.