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mix in powder for the production of bread with pumpkin and pumpkin seeds.
semifinished product for bakery use
GRAN ZUCCA _____________ kg 10
water____________________ kg 4.5-5
yeast____________________ kg 0.4
dough temperature: 26-27°C
mixing time (spiral kneader): 15 minutes approx.
speckiness: 10-15 minutes at 22-24°C
breaking: pieces from 70 to 400 g
rising: 40-50 minutes at 28-30°C with relative moisture of 70-80%.
baking: 20 minutes at 210-220°C for 70 g pieces.
40 minutes at 210-220°C for 400 g pieces.
The speckiness and rising times can be varied according to the temperatures verified during production.
A better result can be reached putting into the oven before getting the maximum rising level.
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