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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 min. Minutes
Rest time
20 min. Minutes
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Ingredients

For 3 pcs.

1000 g Top-Fit
800 g water
40 g FINUM - ACTIVE 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 - ACTIVE LIEVITO MADRE
OLIMPO LINE - RANGE OF ACTIVE LIEVITO MADRE NATURAL YEASTDried lievito madre natural yeast with baker's yeast for your perfect bread and sweet yeast pastries."Finum" is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives.Supplemented with dried yeast, non-declarable, thermolabile enzymes and ascorbic acid for optimal fermentation and an attractive browned crust.Ideal for direct dough process.Dosage: 4% for bread and pizza / 6% for yeast doughsAdvantages of combining lievito madre natural yeast with baker's yeast:> direct dough process > increases fermentation stability and tolerance. > open-pored and soft crumb > improves the flavour of products by enhancing the taste of the flours used. > prolongs the shelf life of a product.

10 kg