Powder mix 20% concentrated to make bread with 4% of pork fats.
HOW TO USE
- PRONTOPAN 2,000 Kg
- Flour “00” 10,000 Kg
- Yeast 0,350 Kg
- Salt 0,200 Kg
- Water 6,000 Kg
Knead it with a spiral kneader for 3 minutes at 1ᵃ speed and 7 minutes at 2ᵃ speed.
Let the dough rest 15 minutes covered.
Divide the dough into 60 g pieces.
Let it rise in the cell at 30 º C with 75% humidity.
Bake it for 25 minutes at 230°C with steam.