Complete mix in powder for the preparation of butter-leavened products: sandwich bread, brioche bread, savoury croissant, etc. The high percentage of butter allows also its use at 50% .
HOW TO USE
RECIPE FOR SANDWICH ROLLS
- PAN BUTTER 10,000 Kg
- Water* 3,950 Kg
- Yeast 0,500 Kg
Add water a little at a time
Knead with a spiral mixer for 3 minutes at speed 1 and 12 minutes at speed 2.
Let the dough rest for 5 minutes;
Break into 40 g pieces and round off
Let the dough rest for 10 minutes;
Make sandwich rolls with the group about 10 cm long.
Let rise for 120 minutes in a 30° proofing chamber with humidity;
Bake 8/10 minutes at 230°C with the valve closed and without steam
*Since it is a very rich dough, it is recommended to add the water gradually in the last kneading. The various types of bread can be diversified by adding different ingredients: chocolate chips, pitted olives, nuts, raisins and fried dried onions. They must be added at the end of kneading and then mixed for 1 minute at speed 1.
Pan Brioche, cheese pizza, sandwich, pane in cassetta, gourmet Panettone.