IRCA

BAKERY

PANE & LATTE

Easy and quick milk bread 50% concentrate mix. It lends itself to a wide range of applications: milk bread loaves or buns, posEasy and quick milk bread 50% concentrate mix. It lends itself to a wide range of applications: milk bread loaves or buns, possibly enriched with chocolate chips, plaited bread, pullman bread for sandwich, toast and canapé, as well as sweet or savory focaccia snacks, burger and hot-dog buns. Thanks to the careful combination of selected ingredients, end products will be marked by delicious flavour and appetizing appearance: tempting golden-brown thin soft crust and fluffy soft-colored center with regular dense bubbles.

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Usages

Info

Allergens

No applications provided for this product.

Description

concentrated mix (50%) for the production of milk bread.

Denomination

semifinished product for milk bread.

Directions for use

ROLLS, SMALL FOCACCIA, HAMBURGER AND HOT-DOG BREAD
PANE & LATTE (50%)______ kg 5
Flour___________________ kg 5
Water___________________ kg 4.5
Yeast___________________ g 300
The quantity of water has to be proportioned to the quality of the employed flour.
KNEADING - knead all the ingredients together reaching a smooth and homogeneous dough (about 4 minutes on first speed and another 8-10 minutes on second speed; spiral kneading machine; dough temperature 25-26°C)
RESTING - let rest for 10-15 minutes at 22-24°C.
WEIGHT SCALING - divide into 50 g pieces.
SHAPING - roll up and place, slightly flattened, on baking sheets or in suitable moulds.
LEAVENING - place in rising room for 50-60 minutes at 28-30°C with relative humidity of 70-80%.
BAKING - bake at 220-230°C for approx. 8-10 minutes. Before baking, it is advisable to give a pleasant shiny finishing to the rolls brushing them with beaten eggs. Brush small focaccia with olive oil. For hot-dog and hamburger bread it is necessary to bake with humidity.
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