IRCA

BAKERY

ROLL BURG NUCLEO 50%

Easy 50% concentrate bread mix, specially designed to make canapé, burger and hot-dog buns, pullman bread and panettone gastronomico, a savoury sandwich version of the classic Italian Christmas sweet. The end products will be marked by soft texture, fluffy white center with regular bubbles, thin crust and a tasty combination of sweet and salty.

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Usages

Info

Allergens

No applications provided for this product.

Description

concentrated mix in powder for the production of milk bread, tartine, hamburger and hot dog.

Denomination

semifinished product for milk bread.

Directions for use

“TARTINE, HAMBURGER AND HOT DOG ROLLS “
ROLL BURG NUCLEO kg 5
Wheat flour kg 5
Water kg 4-4,5
Yeast kg 0,3
Dough temperature: 26°C.
Mixing time (spiral kneader): 15 minutes.
First proofing: 10-15 minutes at 22-24°C.
Scaling weights:
60 g for hamburger and hot dog rolls
50 g for focaccine
30 g for tartine.
Final proofing: 50-60 minutes at 28-30°C.
Baking: at 200-220°C for 20 minutes according to size.
The bread obtained with ROLL BURG NUCLEO 50 according to the recipe indicated contain the following Ingredients: W HEAT flour, water, MILK (14.5%), vegetable fat (palm), sugar, yeast, dextrose, salt, W HEAT malt flour, emulsifier: E472e.