Complete powder mix suitable for breads characterized by a crunchy crust and a soft crumb
• Versatile: for all types of dough
• Without emulsifiers
• Low in salt
HOW TO USE
- LE COLLINE 10,000 Kg
- Water 5,800 Kg
- Yeast 0,350 Kg
Dose the ingredients and knead with a spiral kneader for 5 minutes at 1st speed and for 6 minutes at 2nd one.
Let the dough rest for 20 minutes in an oil-greased tub.
Break and place in the cell with steam.
Leave to rise 1h in a cell with humidity then print and bake.
Bake in a static oven at 240 º C with steam and valve closed, open the valve in the last 5 minutes of baking
Ciabatta di grando duro, pane carasau, pan greco, pane arabo, pane morbidone, focacce pugliesi