KNEADING TIME*
Pre-hydrate the cocoa powder with 20 g water until a smooth, lump-free paste is obtained. Place Maximo, water, milk, honey, yeast, salt, vanilla, the hydrated cocoa paste and softened butter in the mixer. Mix on medium speeduntil the dough is homogeneous, well combined and properly developed. Add the chocolate chips at the end and mix briefly until evenly distributed.
SHAPING
Divide the dough into 80 g pieces and shape into round buns. Place on baking trays lined with parchment paper, leaving sufficient space between each piece.
PROOFING Until the volume has doubled.
BAKING* Bake at 165 °C (329 °F) for approximately 25 min.
*The recipe must be adapted to the technique and tools used.
THE VERSATILE GLUTEN-FREE BLEND FOR PROFESSIONAL USEMAXIMO is a high-performance, versatile gluten-free baking blend developed for professional use in bakeries, pizzerias, and pastry kitchens. It is suitable for a wide range of applications including bread, pizza, focaccia, brioche, fried doughs, grissini, sweet baked goods, and light bases.The balanced formulation based on corn starch, rice flour, vegetable fibres, and lentil flour ensures stable, easy-to-handle doughs and reliable processing across different production methods.The result is gluten-free baked goods with a refined appearance, balanced structure, long-lasting freshness, and a clean, pleasant flavour. Thanks to its outstanding flexibility, MAXIMO consistently delivers high-quality results in every application.Application quantity: 100%.
