Complete powder mix for the production of turtle bread with olive oil, oat and corn. Characterized by an intense taste and highly crunchy crust.
• With sour dough
• Without emulsifiers
• Low in salt
HOW TO USE
- PANTARUGA 10,000 Kg
- Water 5,500 Kg
- Olive Oil 0,450 Kg
- Yeast 0,400 Kg
Knead of the the ingredients normally;
Shape pieces, 3 kg each and rest, covered for 10 minutes.
Break into 100 gram pieces and round off with a shaper.
Let dough rest for another 10 minutes, covered.
Flour thoroughly, press and shape into barrels.
Let rest for 20 mins, mould and let rise covered for 50/60 minutes on a cloth;
Bake 25 minutes at 220°C with steam and the valve closed
Breadsticks, scones, crackers, braids bread.