Guerra

Complete mix in powder for the preparation of buttered bread

•The high percentage of butter allows also  its use at 50% .

• Without Lard

•Versatile: for the preparation of sandwiches, sandwich bread, brioche bread, savory croissants, etc

HOW TO USE

RECIPE FOR SANDWICH ROLLS

• PAN BUTTER 10,000 Kg
• Water 4,300 Kg
• Yeast 0,500 Kg

METHOD

• Knead with spiral mixer, for 3 min at 1st speed and 10 min at 2nd speed, adding water a little at a time.
• Let the dough rest for 5 min
• Divide the dough into 60 g loaves or into 30 g buns
• Leavening for 120 min in cellar (30°C), with humidity
• Bake at 220°C with closed valve: loaves 12 min; buns 9 min

VARIATIONS

Pan Brioche, cheese pizza, sandwich, pane in cassetta, gourmet Panettone.