MANTOVANA WITH FINUM

Source: https://www.meranermuehle.it/rcp_recipe/mantovana-with-finum

Total time

1 Hours 40 Minutes

Baking/cooking time

30 Minutes

Rest time

60 Minutes

Ingredients

For 10 pcs

Portions

1000	g	Soft wheat flour type 0 orange
600	g	water
40	g	FINUM – Lievito madre
20	g	salt
70	g	lard

Preparation

KNEADING TIME: Knead funtil the dough is smooth and dry. Sheet the dough.

DOUGH TEMPERATURE: 26°C (79°F)

DOUGH RESTING: Let the dough rest until doubled in volume, keeping a rounded shape.

SHAPING: Divide the dough into 150 g pieces, pass through the moulder, rolling twice, and place them on trays.

LEAVENING: Let the dough rise for 60 minutes, at room temperature, covered with a cloth, or in a proofing chamber at 30°C (86°F) with 80% humidity.

BAKING: Score lengthwise before baking. Bake at 200°C (392 °F) for about 30 minutes, for the last 20 minutes with the vent open.

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

Soft wheat flour type 0 orange

Flour made by grinding carefully selected soft wheat. Ideal for fermentation times around 2-3 hours. Suitable for direct dough process and fermentation times around 2-3 hours. Without ascorbic acid.W 210 - 230 | p/l 0,55-0,65 | water absorption > 55,0 % | stability > 4 min | wet glue > 26,0 %

25 kg

Finum Italia

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)

10 kg