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HIGH<br />
HYDRATION<br />
About Okin<br />
24 H FERMENTATION<br />
PROCESS<br />
Okin, which means “baker” in basque, is a family business founded<br />
in 1994 and located in the basque coast of spain (in san sebastian).<br />
Since our beginnings, and based on the clean label philosophy, we<br />
have been focused on producing bake-off bread, recognised both<br />
for its quality - leaders in the rustic sector - and our proximity<br />
to the customer.<br />
ARTISANAL<br />
STYLE<br />
Pol. Ind. Jose María Korta Parc 5,<br />
20750 ZUMAIA (Gipuzkoa) España<br />
+34 943 86 56 50, okin@okin.es<br />
WWW.OKIN.ES
OPEN CELL AND<br />
CREAM-COLOURED<br />
BREAD CRUMB<br />
THIN AND<br />
CRUNCHY CRUST<br />
Why<br />
Akua?<br />
INTENSE FLAVOUR<br />
THANKS TO<br />
THE SOURDOUGH<br />
BAGUETTE <strong>AKUA</strong><br />
E140A<br />
40x6 CM<br />
LENGTH X WIDTH<br />
270 GR<br />
PRECOOKED WEIGHT<br />
The dough used to make<br />
<strong>AKUA</strong> baguette has a greater<br />
contribution of WATER into<br />
the flour, approximately 80%.<br />
Thanks to this high level of<br />
hydration, we obtain a very<br />
light and spongy crumb with<br />
irregular open cell estructures<br />
and a very appealing cream<br />
colour. In addition, the dough<br />
receives a 24-hour fermentation<br />
process, which results in a<br />
bread with greater digestibility<br />
and an exceptional aroma<br />
and flavour.<br />
80%<br />
HIGH HYDRATION AND<br />
LONG CONSERVATION<br />
DEFROSTING<br />
30 min<br />
24 H FERMENTATION<br />
PROCESS<br />
TEMPERATURE<br />
180º C<br />
24 h.<br />
BAKING<br />
13-16 min<br />
80% HYDRATION CLEAN<br />
LABEL<br />
UNITS/ BOX<br />
25<br />
BOXES/PALET<br />
28
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