Complete mix for preparation of baked bignè.
• Easy and quick to prepare
• Only water and eggs to add
• Thin and delicate crust, homogeneous shape
HOW TO USE
- BIGNÈ PRONTO 10,000 kg
- Whole eggs 8,500 kg
- Water at 50°C 7,00 kg
Add first the water and the mix and then the eggs into the mixer.
Knead for 4 minutes at low speed and 4 minutes at high speed until the batter is smooth and uniform.Let rest for 10 minutes.
Use a bag to pour out in the size desired on trays lined with baking paper.
Bake at 210° C for 25 minutes with valve half-open.