{"id":1390,"date":"2024-03-22T10:47:34","date_gmt":"2024-03-22T07:47:34","guid":{"rendered":"https:\/\/conmix.ro\/?p=1390"},"modified":"2024-10-21T11:10:49","modified_gmt":"2024-10-21T08:10:49","slug":"reteta-de-paine-klumb-bread","status":"publish","type":"post","link":"https:\/\/conmix.ro\/en\/reteta-de-paine-klumb-bread\/","title":{"rendered":"Klumb – Bread – Reteta de paine delicioasa"},"content":{"rendered":"

Bread recipe Klumb Bread<\/a>! Raw materials for bakery, pastry, confectionery. Prepare directly at home with simple ingredients and easy-to-follow steps. <\/p>\n\n\n\n

Discover a simplified and efficient method to prepare delicious and authentic bread with CONMix Klumb – Bread<\/a>This high-quality premix allows you to obtain consistent and satisfactory results in every batch of bakery products. Bakery raw materials.<\/p>\n\n\n\n

Ingredients<\/td>Kg<\/td><\/tr>
White flour (550\/650\/wholemeal)<\/td>7,5<\/td><\/tr>
WS  CONMix  Klumb – Bread<\/a><\/em><\/td>2,5<\/td><\/tr>
Yeast<\/td>0,25<\/td><\/tr>
<\/td><\/td><\/tr>
Water<\/td>5,6<\/td><\/tr>
Total<\/td>15,85<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Instructions:<\/strong><\/p>\n\n\n\n

1. Initial Mixing:<\/strong><\/td>In a suitable container, mix the white flour together with the premix WS CONMix Klumb – Bread<\/a> to ensure an even distribution of the ingredients.<\/td><\/tr>
2. Adding the Remaining Ingredients:<\/strong><\/td>After mixing, add the yeast and water to the flour and premix mixture. Keep mixing until all the ingredients are well integrated.<\/td><\/tr>
3. Kneading:<\/strong><\/strong><\/td>Using a spiral mixer, knead the dough for 5 minutes at speed 1, then increase to speed 2 for another 7 minutes. Make sure that the obtained dough has an elastic and homogeneous texture.<\/td><\/tr>
4. Dough Temperature and Resting:<\/strong><\/strong><\/td>Maintain the dough temperature at 28\u00b0C and let it relax for 10 minutes at room temperature (ideally 26 \u2013 28\u00b0C).<\/td><\/tr>
5. Dividing and Pre-shaping:<\/strong><\/strong><\/strong><\/td>Divide the dough into portions of 460-470 g and shape the pieces into a round shape. Let them rest for 10 minutes.<\/td><\/tr>
6. Final Shaping:<\/strong><\/strong><\/td>Shape each piece into a long form suitable for a baguette or tray.<\/td><\/tr>
7. Proofing:<\/strong><\/strong><\/td>Cover the bread and let it proof for 50 minutes at 35\u00b0C with a relative humidity of 80%.<\/td><\/tr>
8. Baking:<\/strong><\/strong><\/td>Preheat the oven to 240\u00b0C.
Bake the bread for 22-25 minutes or until it achieves a golden color and a crispy crust.<\/td><\/tr><\/tbody><\/table>
Bread recipe Klumb Bread<\/a>! Experience the joy and impress your customers with the authentic taste of your bread! <\/figcaption><\/figure>\n\n\n\n

Explore a simple and efficient way to make authentic and delicious bread with the premix CONMix Klumb – Bread<\/a>. Get consistent and satisfactory results in every batch of bread, thanks to this high quality product. Bakery raw materials.<\/p>\n\n\n\n

\n
BUY NOW<\/a><\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Reteta de paine Klumb Bread! Materii prime brutarie, patiserie, cofetarie. Prepara direct acasa cu ingrediente simple si pasii usor de urmat. Descopera o metoda simplificata si eficienta de a prepara paine de delicioasa si autentica cu CONMix Klumb – Bread. Acest premix de inalta calitate iti permite sa obtii rezultate consistente si satisfacatoare in fiecare […]<\/p>\n","protected":false},"author":1,"featured_media":665,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[35],"tags":[39,42,41],"class_list":["post-1390","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-retete-conmix","tag-brutarie","tag-paine","tag-reteta"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/posts\/1390","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/comments?post=1390"}],"version-history":[{"count":12,"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/posts\/1390\/revisions"}],"predecessor-version":[{"id":1954,"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/posts\/1390\/revisions\/1954"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/media\/665"}],"wp:attachment":[{"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/media?parent=1390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/categories?post=1390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/conmix.ro\/en\/wp-json\/wp\/v2\/tags?post=1390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}