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Our recipe
3 Sesame Bagels Mix – 65.8%
Water – 32.9%
Yeast – 1.3%
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Our process
Kneading (kneader oblique axis)
- 5 minutes in first speed / 6 minutes in second speed
- Temperature at the end of the kneading process: 24-26°C
Fermentation: 10 minutes
Sectioning: Loaves of 100g
Shaping: Ball
Relaxation: 10 minutes
Shaping: Bagel shape
Faffing: 45 minutes at 24-25°C
Scalding: Boil (water + honey) for 1 minute for each side at 100°C then blockage for 15 minutes at 4°C
Baking: 15 minutes at 240°C
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List of ingredients
Wheat flour, Water, Sesame seeds, Sugar, Wheat sourdough, Yeast, Salt, Emulsifiers: E471 and E472e, Wheat malt, Wheat gluten, Deactivated yeast, Acidity regulator: E170.
Allergens: Gluten, Sesame.
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