MIXING TIME
Place all ingredients in a bowl and mix first speed for approx. 4 min. and then for approx. 6 min. on the second speed until the dough is smooth and dry.
RESTING Leave it to rest for approx. 30-40 min. at 26-28°C.
SHAPING
Divide dough into 750 g pieces and shape as desired.
PROOFING
Leave it to rise for approx. 60 min. at 30°C with 75% humidity or untli the volume has doubled.
BAKING Bake at 220-230°C with vapour for approx. 45-50 min. Final 10 min. with open valve.
The mix that shines: mix based on special flours such as teff. Ideal for the preparation of baked products with a source of proteins and an attractive colour. Just add water, Finum – lievito madre with dried yeast and salt.Dosage: 100% of flour weight.>Special aromatic bouquet and appealing colour>Contains our lievito madre natural yeast which not only ensures stability and tolerance during rising but also increases the taste and nutritional value of finished products>Made with flour from five different cereals: soft wheat, rye, barley, oats and teff>Enriched with selected and valuable seeds such as sunflower, sesame and pumpkin>High nutritional content and clean label
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)
