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			CHALKIDIKI FLOURMILLS A.E. WE DELIVER QUALITY
			CHALKIDIKI FLOURMILLS A.E. WE DELIVER QUALITY

	Limnos olive baquette Greek Olive Baguette Ingredients: Water, wheat flour, durum flour, 3.8% cut olives without stones, yeast, salt with iodine, veg. oil, wheat sour (wheat flour, starter culture), emulsifier: Mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids (E472e), glucose, flour processing agent: Ascorbic acid (E300) Nutritive value per 100 g bread: Energy 1050 kJ (250 kcal) Protein 7 g Carbohydrate. 48 g Fat 3,5 g Recipe 1000 g Super Limnos mix 1000 g Soft wheat flour 500 g Ready fordej (dough) 50 g Yeast 150 g Cut olives without stones 1200 g Water 3900 g dough in total Procedure: Dough temp. 27^oC Mixing time 12 min. (10 min. slowly + 2 min. fast) Resting time 30 min. on the table Dough weight 250 g Preparation After resting time roll the dough to approx. 30 cm long baguettes with pointed ends Proof time 45 min. Cut the bread with 3 deep cuts Baking temp. 210^oC. Steam at insertion into oven Baking time 20-25 min. Starenio Ingredients: Water, wheat flour, durum flour, yeast, salt with iodine, veg. oil, wheat sour (wheat flour, starter culture), emulsifier: Mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids (E472e), glucose, flour processing agent: Ascorbic acid (E300) Nutritive value per 100 g bread: Energy 1020 kJ (240 kcal) Protein 8 g Carbohydrate. 49 g Fat 2 g Recipe 1000 g Super Limnos mix 1000 g Durum flour 500 g Ready fordej (dough) 50 g Yeast 1200 g Water 3750 g dough in total Procedure: Dough temp. 27^oC Mixing time 12 min. (10 min. slowly + 2 min. fast) Resting time 30 min. on the table Dough weight 600 g Preparation Make the dough to a round bread, dip in durum flour and shape it in 3 with a scraper like a star. Sprinkle with durum to better show the star-shape Proof time 35 min. and then 10 min. in the bakery Baking temp. 220^oC. Steam at insertion into oven Baking time 30-35 min.					Limnos tomato baguette Greek Tomato Baguette Ingredients: Water, wheat flour, durum flour, 4.5% sundried tomatoes, yeast, salt with iodine, veg. oil, wheat sour (wheat flour, starter culture), emulsifier: Mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids (E472e), glucose, flour processing agent: Ascorbic acid (E300) Nutritive value per 100 g bread: Energy 1040 kJ (250 kcal) Protein 7,5 g Carbohydrate. 50 g Fat 2 g Recipe 1000 g Super Limnos mix 1000 g Soft wheat flour 500 g Ready fordej (dough) 50 g Yeast 175 g sundried tomatoes 1200 g Water 3925 g dough in total Procedure: Dough temp. 27^oC Mixing time 12 min. (10 min. slowly + 2 min. fast) Resting time 30 min. on the table Dough weight 250 g Preparation After resting time roll the dough to approx. 30 cm long baguettes with pointed ends Proof time 45 min. Cut the bread with 3 deep cuts Baking temp. 210^oC. Steam at insertion into oven Baking time 20-25 min. Limnos Box Bread Limnos Boxbread Ingredients: Water, wheat flour, durum flour, yeast, salt with iodine, veg. oil, wheat sour (wheat flour, starter culture), emulsifier: Mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids (E472e), glucose, flour processing agent: Ascorbic acid (E300) Nutritive value per 100 g bread: Energy 1030 kJ (250 kcal) Protein 7 g Carbohydrate. 49 g Fat 2 g Recipe 1000 g Super Limnos mix 1000 g Soft wheat flour 500 g Ready fordej (dough) 50 g Yeast 1200 g Water 3750 g dough in total Procedure: Dough temp. 27^oC Mixing time 12 min. (10 min. slowly + 2 min. fast) Resting time 30 min. on the table Dough weight 400 g Preparation Place top of the dough in durum flour and Then place it upwards in a wooden box Proof time 45 min. Baking temp. 220⁰. Steam at insertion into oven Baking time 30-35 min. Limnos sandwich Rolls Limnos Sandwich Rolls Ingredients: Water, wheat flour, durum flour, yeast, salt with iodine, veg. oil, wheat sour (wheat flour, starter culture), emulsifier: Mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids (E472e), glucose, flour processing agent: Ascorbic acid (E300) Nutritive value per 100 g bread: Energy 1030 kJ (250 kcal) Protein 7 g Carbohydrate. 49 g Fat 2 g Recipe 1000 g Super Limnos mix 1000 g Soft wheat flour 500 g Ready fordej (dough) 50 g Yeast 1200 g Water 3750 g dough in total Procedure: Dough temp. 27^oC Mixing time 12 min. (10 min. slowly + 2 min. fast) Resting time 30 min. on the table Dough weight 1500 g Preparation To be formed as rolls, put 2 together and sprinkle the top with durum flour Proof time 45 min. Baking temp. As rolls. Steam at insertion into oven Baking time approx. 20 min.