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FILONI WITH CEREALS

guerra-semilavorato-bakery-mix-panificazione-ricetta-filone-cereali-semi

Ingredients

PAN CORN
10,000 kg
Water
5,900 kg
Yeast
0,300 kg
  1. Knead with a spiral mixer for 5 4 min at low speed and for 6 min at high speed (maximum dough temperature 25/26°C). Divide the dough into 0,45Kg pieces and let them rest covered for 40 min
  2. Round the pieces and form the filoni shape (thick stripes)
  3. Garnish with the buckwheat gritz
  4. Let rise in a proofing chamber (30°C) for 60 minutes, humidity 85%
  5. Carve the bauletti with 3 longitudinal cuts
  6. Bake for 35t min. a 240°C with steam and closed valve.

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