GRISSINI WITH PANPRO

Source: https://www.meranermuehle.it/rcp_recipe/grissini-with-panpro

Total time

2 Hours 10 Minutes

Baking/cooking time

20 Minutes

Rest time

1 Hours 30 Minutes

Ingredients

Portions

550	g	Wasser 4 °C
1000	g	Panpro+
20	g	Salz
100	g	Samenöl
25	g	frische Hefe

Preparation

KNEADING TIME: Knead for 7 minutes on low speed, then for 3 minutes on medium speed, or until the dough is smooth and dry.

DOUGH TEMPERATURE: 26 °C (79 °F)

DOUGH RESTING: Let the dough rest for about 30 minutes, at room temperature covered with a cloth, or in a proofing chamber at 30 °C (86 °F) with 80% humidity.

LEAVENING: Let the dough rise for about 60 minutes, or until it has doubled in size, at room temperature, covered with a cloth, or in a proofing chamber at 30 °C (86 °F) with 80% humidity. Place on micro-perforated trays without parchment paper.

BAKING: Bake at 170 °C (338 °F)for about 20 minutes with steam, then continue for the last 10 minutes with the vent open.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

Panpro+

THE FUNCTIONAL PROTEIN MIX High-quality bakery mix developed for the production of protein bread with an authentic character. An advanced formulation with a high protein content, designed to create bread with a natural appearance, a slightly amber crumb, a harmonious structure, and excellent processing stability. The bakery mix is engineered to support high hydration levels while ensuring maximum flexibility during processing, making it ideal for a wide range of production methods, both artisanal and industrial. The final result is a versatile bread with a well-balanced taste, high nutritional value, and the authentic flavor of traditional bread. Dosage: 100% of flour weight.

15 kg