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PAN DEL BORGO

Description

Complete bread mix with cereals (durum wheat flour, oat, barley, wheat germ) and milk. Made with typical ingredients from Mediterranean tradition, this special mix will allow you to make incredibly light and tasteful bread, marked by tempting flavour, crumbly crust and long-lasting soft texture.

Product details

COD 01070465

DIRECTIONS FOR USE

PAN DEL BORGO kg 10
Water kg 5.5 - 5.7
Yeast g 300
Olive Oil k g 400
Kneading time (spiral kneading machine):4 minutes on first speed and another 8 minutes on second speed
Dough temperature: 26-27°C
Resting: 5 - 10 minutes at 22-24°C
Weight scaling: from 80 to 100g pieces
Shaping: roll up with long loaf shape
2nd resting: 10 minutes
Moulding: as desired with decoration moulds
Rising: 50-60 minutes at 28-30°C with relative humidity of 70-80%
Baking: 20 minutes at 220-230°C
KNEADING: the kneading time of 15 minutes refers to spiral kneading machines; those with plunging arms generally require longer times. In any case, continue kneading until a smooth,elastic consistency is obtained.
RESTING: leave the dough to rest at 22-24°C for 5 - 10 minutes before dividing into the desired pieces. SHAPING: roll up with long loaf shape. 2ND RESTING: leave to rest for 10 minutes before moulding. LEAVENING: in a rising room again at 28-30°C with relative humidity of 70-80% for 50-60 minutes. If a more savoury product is desired, leave to rest on aboundantly flour-dusted boards. BAKING: bake at 220-230°C for 20 minutes. It is advisable to open the valve towards the end of the baking to allow the products to dry out well.

Allergens / Contaminations

ALLERGENS

  • Cereals
  • Milk

CONTAMINATIONS

  • Soybeans
  • Sesame
  • Sesame

Technical Denomination

semifinished product for the preparation of cereals bread.