Ingredients
Wheat flour, wheat malt, dried onions, dried peppers, iodized salt, dried wheat sour dough, sugar,
lecithine E322, dried extract from barley malt, vegetable oil (rapeseed origin),
dried parsley, vegetable soup bouillon (iodized salt, maltodextrine, extract from yeast, cane sugar, palm oil,
onion, celery, garlic, mace), sodium diacetate E262, calcium phosphate E341, enzymes (vegetable origin), ascorbic
Acid E300
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Concentrate to produce mediterranean breads
Ingredients
· Contains rye, wheat, soy grits, linseed,
dried sour dough and a blend
of Bavarian spices
· Dosage: 30%
| Recipe | Breads/Rolls | Ciabatta | Focaccia |
| wheat flour | 7.0kg | 7.0kg | 7.0kg |
| Pane Capricciosa | 3.0kg | 3.0kg | 3.0kg |
| fresh yeast | 0.4kg | 0.25kg | 3.0kg |
| or dry yeast | 0.13kg | 0.09kg | 0.09kg |
| Oil | --kg | 0.5kg | 0.5kg |
| water | 6.0l | 7.0l | 6.0kg |
| total dough quantity | 16.4kg | 17.75kg | 16.75kg |
| Mixing slow+fast | 2min + 7min | 2min + 9min | 2min + 8min |
| Dough temperature | 26° - 27° C | 25° C | 25° C |
| Rest time | 10min | 120min | 30min |
| Scaling weight | 500g for bread | 16 x 300g | 150 - 250g |
| 2100g for rolls 10min. | = 4.8kg | ||
| Interim proof | 10min. | 60min. press in form | |
| Fermentaion | 50min | 25min | -- |
| Baking temp. | 230° C | 230° C | 230° C |
| Baking time | 25min | 25min | 25min |
Premix for savoury Italian style breads like Ciabatta, Baguettes and Focaccia, as well for loaf breads and rolls of different shapes.
Easy to handle - professional bread qualities.
Amazingly spiced with Mediterranean flavour. Contents onions, red bell peppers, garlic, celery and our special shot parsley for the fresh herb taste.
Dosage: 30%
Packing: 25 kg per bag with PE liner
Store in a cool and dry place (18° C max)
Art. No. 03 2 24 A