Business Private
Granoferm_Grissini_arrotolati

ROUNDED GRISSINI WITH GRANOFERM

Source: https://www.meranermuehle.it/rcp_recipe/rounded-grissini-with-granoferm
Total time
stopwatchIcon
2 Hours 30 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
30 min. Minutes
Rest time
20 min. Minutes
Print

Ingredients

For 75 pcs.

MAIN DOUGH
180 g Biscotto - soft wheat flour type 00
1000 g Granoferm - wheat flour with fermented bran
600 g water
40 g FINUM - ACTIVE LIEVITO MADRE
100 g lard or oil
20 g salt

Preparation

MIXING TIME 7 min. first speed + 2 min. second speed or until the dough is smooth and dry.

DOUGH TEMP 24-26°C

RESTING 20 min. at 24°C

SHAPING shape into loaf form and drizzle with Oil

PROOFING approx. 30 min. at 24°C covered with a cloth.

SHAPING Cut and roll into grissini and place on a baking sheet.

2nd PROOFING approx. 60 min. At 26°C and until the volume has doubled.

BAKING In a fan oven at 170°C with vapour for approx. 19 min; valve open for final 9 min

*Recipe to be adapted for technique and machinery used.
Granoferm - wheat flour with fermented bran
Type 1 flour with fermented bran. Unique structure and aromatic notes in the finished product. Contains the same fibre content as wholegrain flour and highly digestible. Ideal for the preparation of bread and bakery products with a high fibre content but not only; the fermentation of the bran gives the product excellent structure, volume and an optimum texture.Dosage: 100% of flour weight.>Excellent volume and structure >Pleasant taste and flavour >Prolongs the shelf life of a product >High fibre content

15 kg

Biscotto - soft wheat flour type 00
Our "Biscotto" flour, which translates as biscuit flour, is produced by grinding selected wheat qualities to guarantee a pleasant crumbly bite when making short pastry. It is also the ideal wheat flour for plumcakes and sponge cakes. Without ascorbic acid.W 180-200 | p/l 0,55-0,75 | water absorption >55,0 % | stability > 4 min | wet glue >26,0 %

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