IRCA

BAKERY

PAN DI FARRO

Bread mix made from spelt flour and grits, enriched with natural sourdough. Perfect to make appetizing spelt bread of outstanding quality. Sourdough gives end product the typical aroma of long-fermentation bread, which combines perfectly with the authentic flavour of spelt.

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Usages

Info

Allergens

No applications provided for this product.

Description

complete mix in powder for the preparation of bread with spelt.

Denomination

semifinished product for bread with spelt.

Directions for use

PAN DI FARRO Kg 10
Water Kg 5,5 - 6
Yeast g 300
Kneading time: 4 minutes on first speed and another 8-10 minutes on second speed (spiral kneading machine)
Dough temperature: 26-27°C
Resting: 5-20 minutes at 22-24°C
Weight scaling: 70 or 400 g pieces
Shaping: roll up with long loaf shape
Leavening: about 450-60 minutes at 28-30°C with relative humidity of 70-80%
Baking: 20 minutes at 210-220°C for pieces of 70 g
40 minutes at 210-220°C for pieces of 400 g