Chopin RHEO F4, Руководство пользователя

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Rheo F4
44
User’s manual
07/2015
z
CHOPIN protocol
The CHOPIN protocol characteristics are:
test temperature of 28.5°C
dough composition: 250g of flour, 3g (1.2%) of quick-rising dry
yeast (or 7g of baker's fresh yeast), 5g of salt, hydration as per
tables 1 and 2;
dough weight: 315g;
weight applied on the sample: 2kg;
test duration: 3h.
Preparing the dough
Mix the quick-rising dry yeast with the 250g of flour in the mixer
bowl (if fresh yeast is used, disperse it in the hydration water) set
to 27°C.
After one minute, stop the mixer and, using a spatula, check that
all the flour particles have been properly hydrated and contribute to
dough formation.
Then start up the mixer again for the six minutes. Salt will be
blended in progressively right at the start of this six-minute period.
After mixing, take out all the dough and take a 315g sample.