Recipes
5% relative to the flour
Consider the following recipe as an example. To achieve the benefits of TREHA®, simply add 5% relative to the flour without changing your original recipe.
Amount (Baker’s %)
200 g (100%) All-purpose flour*¹
30 g (15%) Sugar
10 g (5%) TREHA®
4 g (2%) Salt
2.4 g (1.2%) Instant Dry Yeast*²
90 g (45%) Egg
36 g (18%) Milk
80 g (40%) Butter
*¹ Including protein content of 10-11%
*² SAF GOLD
Mixing:
Combine all ingredients except butter.
Mix on low speed for 2 minutes. Increase to medium speed for 3 minutes.
Then mix on high speed for 1 minute.
Add the butter in three increments, mixing on medium speed for 2 minutes each time.
Aim for the dough temperature to be around 24°C at the finish.
Fermentation:
90 minutes at 28°C and 75% humidity. After punching down, refrigerate for 16 hours at 4°C.
Dividing: Approximately 15 pieces at 30g
Bench time: 30 minutes
Shaping: Reshape into balls.
Second fermentation:
35 minutes at 28°C and 75% humidity.
Baking:
Brush the surface with egg wash (quantity not indicated). Set the oven to 195°C for the upper heat and 230°C for the bottom heat. Bake the dough for about 10 minutes.
Reduces dryness the next day.
Freezes optimally for later use.
Creates a light texture with a smooth mouthfeel.
Masks any eggy (sulfide) odor.
