ROLL BURG NUCLEO 50%

Description

Easy 50% concentrate bread mix, specially designed to make canapé, burger and hot-dog buns, pullman bread and panettone gastronomico, a savoury sandwich version of the classic Italian Christmas sweet. The end products will be marked by soft texture, fluffy white center with regular bubbles, thin crust and a tasty combination of sweet and salty.

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Product details

COD 01080090

DIRECTIONS FOR USE

“TARTINE, HAMBURGER AND HOT DOG ROLLS “
ROLL BURG NUCLEO kg 5
Wheat flour kg 5
Water kg 4-4,5
Yeast kg 0,3
Dough temperature: 26°C.
Mixing time (spiral kneader): 15 minutes.
First proofing: 10-15 minutes at 22-24°C.
Scaling weights:
60 g for hamburger and hot dog rolls
50 g for focaccine
30 g for tartine.
Final proofing: 50-60 minutes at 28-30°C.
Baking: at 200-220°C for 20 minutes according to size.
The bread obtained with ROLL BURG NUCLEO 50 according to the recipe indicated contain the following Ingredients: W HEAT flour, water, MILK (14.5%), vegetable fat (palm), sugar, yeast, dextrose, salt, W HEAT malt flour, emulsifier: E472e.

Allergens / Contaminations

ALLERGENS