KNEADING TIME Knead for 5 minutes on low speed, then for 5 minutes on medium speed, or until the dough is smooth and dry. The butter should be added once the gluten network has formed.
DOUGH TEMPERATURE: 26°C (79 °F)
DOUGH RESTING: Divide the dough into 300 g balls and let it rest at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity until doubled in size.
SHAPING Form a braid and place it in a loaf tin, or form 6 small balls of 50g each.
LEAVENING Let the dough rise for 60 min. at 30 °C (86 °F), covered with a cloth, until 2cm from the top edge of the tin.
BAKING Brush with egg white and sprinkle with pearl sugar. Bake at 160 °C (320 °F) for approx. 35 min.
*The recipe is to be adapted according to the technology and equipment used.
FINUM ITALIA – THE LIEVITO MADRE NATURAL YEAST WITH LIMITLESS CREATIVITYFINUM is the result of a gentle drying process of our Lievito Madre natural yeast and represents a unique natural baking ingredient based on Lievito Madre. FINUM ITALIA is a Lievito Madre entirely produced in Italy and made from flours obtained from Italian-grown grains. Thanks to its outstanding versatility, FINUM enables the easy and consistent production of a wide range of baked goods – both savoury and sweet – with an authentic, unmistakable flavour.FINUM not only preserves the typical benefits of Lievito Madre natural yeast, but goes beyond them: it enhances aroma and taste while improving the nutritional value of the finished products. Its innovative formulation makes FINUM the ideal partner for all types of cereals and allows seamless integration into a wide variety of production processes. Suitable for direct dough processes at both ambient temperature and controlled temperature (+4 °C to +8 °C).Thanks to its functional properties, FINUM provides structure and stability to every dough, ensuring an open crumb structure, excellent oven spring and a crisp, tender crust. The targeted enhancement of aromas and flavours creates a high-quality sensory experience.Dosage4% for bread and savoury baked goods6% for croissants and sweet yeast doughsBenefits in the production processHigh process stability for consistent and reliable resultsHigh tolerance to fluctuations in the production processImproved dough elasticity for easier handlingActs as a natural dough improver – without artificial additivesFaster processing thanks to reduced production timesOptimal dough development and increased volumeBenefits in the finished productCrisp crust and soft, open crumbTypical, well-balanced aroma of Lievito Madre natural yeastImproved nutritional propertiesHigh digestibilityExtended freshness (shelf life)
Baking mixture with lievito madre natural yeast for the creation of spelt bread with the three different varieties spelt, dicoccum and monococcum as well as wholemeal spelt flour.Only add water, yeast and salt.Dosage: 100%> with three ancient grains - spelt, monococcum and dicoccum, as well as wholemeal flour> easy processing guarantees time savings> maximum dough yield and increased water absorption> optimum fermentation stability thanks to the contained lievito madre> clean label of the finished product> fulfils the consumer's desire for ancient grains and valuable nutrients, and dietary fibres> suitable for direct dough process
FINUM – THE LIEVITO MADRE NATURAL YEAST WITH LIMITLESS CREATIVITYFINUM is the result of a gentle drying process of our Lievito Madre natural yeast and represents a unique natural baking ingredient based on Lievito Madre. Thanks to its outstanding versatility, FINUM enables the easy and consistent production of a wide range of baked goods – both savoury and sweet – with an authentic, unmistakable flavour.FINUM not only preserves the typical benefits of Lievito Madre natural yeast, but goes beyond them: it enhances aroma and taste while improving the nutritional value of the finished products. Its innovative formulation makes FINUM the ideal partner for all types of cereals and allows seamless integration into a wide variety of production processes. Suitable for direct dough processes at both ambient temperature and controlled temperature (+4 °C to +8 °C).Thanks to its functional properties, FINUM provides structure and stability to every dough, ensuring an open crumb structure, excellent oven spring and a crisp, tender crust. The targeted enhancement of aromas and flavours creates a high-quality sensory experience.Dosage4% for bread and savoury baked goods6% for croissants and sweet yeast doughsBenefits in the production processHigh process stability for consistent and reliable resultsHigh tolerance to fluctuations in the production processImproved dough elasticity for easier handlingActs as a natural dough improver – without artificial additivesFaster processing thanks to reduced production timesOptimal dough development and increased volumeBenefits in the finished productCrisp crust and soft, open crumbTypical, well-balanced aroma of Lievito Madre natural yeastImproved nutritional propertiesHigh digestibilityExtended freshness (shelf life)
