Complete powder mix enriched with oatmel for the preparation of Arabic bread, ideal to be filled.
• Easy and quick to prepare ( the entire processing cycle takes only 1 hour)
• Excellent bread preservation
• Low in salt
HOW TO USE
- ARABIA 10,000 Kg
- Water 5,500 Kg
- Yeast 0,400 Kg
- Olive Oil 0,400 Kg
Knead with for 3 minutes at speed 1 and 7 minutes at speed 2.
Let the dough rest for 20 minutes;
Make balls weighing 100 g
Roll out the dough to a height of 4 mm, repeating several times*
Allow it to rise on a cloth for 10 minutes
Bake at 240°/260°C for 6 minutes with the valve closed.
*If the pasta ball is only rolled out to 4 mm one time, the oats tend to rip; therefore we recommend performing the operation several times, starting with a greater thickness.
Pane arabo – Pizzette – Grissini