Complete powder mix for the production of fine-grained soy bread.
• Proteins source
• With sourdough
• OGM Soy free
HOW TO USE
- PAN SOIA 10,000 Kg
- Water 6,000Kg
- Yeast 0,400 Kg
Let the dough rest for 20 minutes;
Break and form into 150g pieces
Let rise in a proofing chamber (30°C) for 60 minutes with steam
Bake at 230°C for 30 minutes with steam.
Pita bread, small pizza, breadsticks, zoccoletti