MIXING TIME 4 min. first speed (70% of water) + 11 min. second speed; the residual water
added gradually. The dough is smooth and elastic. Add the fruit and the
honey
DOUGH TEMP 26-28°C
SHAPING Divide into pieces of 450 g. Dip and cover with spelt flakes and form into box
shape for baking.
PROOFING approx. 40-50 min. at 30°C with 80% humidity or until the volume has
doubled.
BAKING 240-230°C with vapour for approx. 10 min. then 225-220°C for a further 30
min: valve open for final 10
*Recipe to be adapted for technique and machinery used.
Type 1 flour with fermented bran. Unique structure and aromatic notes in the finished product. Contains the same fibre content as wholegrain flour and highly digestible. Ideal for the preparation of bread and bakery products with a high fibre content but not only; the fermentation of the bran gives the product excellent structure, volume and an optimum texture.Dosage: 100% of flour weight.>Excellent volume and structure
>Pleasant taste and flavour
>Prolongs the shelf life of a product
>High fibre content
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)
