Ingredients:
4000 g Flour LIMNOS
4000 g Flour Premier
500 g Flour Regina
1500 g Corn flour PRIMA
300 g Yeast
200 g Salt
400 g Vegetable Fat
6200 g Water
70 g Improver Super Impression
Procedure:
1
Mix all the ingredients for 8’ at first speed and 4' at second speed.
2
Cut, mold and proof at 35-38°C 70-80 % H for 45-60’.
3
Bake at 210°C for 45’ (approx.)
Notice:
4
We can add about 5-20% of sourdough for more flavor and aroma
Ingredients
Ingredients:
4000 g Flour LIMNOS
4000 g Flour Premier
500 g Flour Regina
1500 g Corn flour PRIMA
300 g Yeast
200 g Salt
400 g Vegetable Fat
6200 g Water
70 g Improver Super Impression
Directions
Procedure:
1
Mix all the ingredients for 8’ at first speed and 4' at second speed.
2
Cut, mold and proof at 35-38°C 70-80 % H for 45-60’.
3
Bake at 210°C for 45’ (approx.)
Notice:
4
We can add about 5-20% of sourdough for more flavor and aroma
