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Top-Fit_Pane_Cassetta_Proteico

Pane in cassetta

Source: https://www.meranermuehle.it/rcp_recipe/pane-in-cassetta
Total time
stopwatchIcon
2 Hours
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
45 Minutes
Rest time
20 Minutes
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Ingredients

For 3 pcs.

1000 g Top-Fit
800 g water
40 g FINUM - LIEVITO MADRE

Preparation

TEMPI D’IMPASTO* 4 min. prima velocità + 4 min. seconda velocità o comunque finché l’impasto non risulterà asciutto.

TEMPERATURA IMPASTO 26-28 °C 

RIPOSO IMPASTO 15-20 min. a 26-28 °C 

FORMATURA Spezzare in pastoni da 600 g e mettere in cassetta. 

LIEVITAZIONE ca.60 min. a 30 °C con 75% di umidità o comunque fino al raddoppio del volume. 

COTTURA* 220-230 °C con vapore per ca. 40-45 min.

La ricetta è da adattare alla tecnica e ai macchinari utilizzati.
Top-Fit
The functional mix: Ideal for the preparation of sandwich bread, rolls rich in protein and fibre or baked products such as breadsticks and crackers, also rich in fibre.Just add water and Finum - lievito madre and dried yeast.Dosage: 100% of flour weight.>contains wholegrain flour, lentil flour and oat flakes >enriched with valuable nutritious seeds such as sunflower and chia >high nutritional content and clean label >high protein and fibre content

15 kg

FINUM - LIEVITO MADRE
weight: 10x1kg
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)

10 kg