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LE COLLINE
CODE
PL010
BAGS
15 Kg
DOSAGE
100%
SHELF LIFE
12 months max 20°C

LE COLLINE

Complete powder mix suitable for breads characterized by a crunchy crust and a soft crumb

• Versatile: for all types of dough
• Without emulsifiers
• Low in salt

HOW TO USE

RECIPE “FORMELLE”

  • LE COLLINE 10,000 Kg
  • Water 5,800 Kg
  • Yeast 0,350 Kg

METHOD

Dose the ingredients and knead with a spiral kneader for 5 minutes at 1st speed and for 6 minutes at 2nd one.
Let the dough rest for 20 minutes in an oil-greased tub.
Break and place in the cell with steam.
Leave to rise 1h in a cell with humidity then print and bake.
Bake in a static oven at 240 º C with steam and valve closed, open the valve in the last 5 minutes of baking

VARIATIONS

Ciabatta di grando duro, pane carasau, pan greco, pane arabo, pane morbidone, focacce pugliesi