- CODE
- PP089
- BAGS
- 15 Kg
- DOSAGE
- 100%
- SHELF LIFE
- 12 months max 20°C
PAN BUTTER
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.
