A concentrate designed to make traditional Italian-style bread like Ciabatta, Panini and Focaccia. The concentrate is used at 10% on flour weight.
An off white, free flowing powder that has a neutral aroma.
Recipe
Ingredients
Cake flour 1kg
10% Panini Premix 100g
Yeast 40g
Water 75ml
Sunflower Oil 10ml
Total Batter Weight:
Method
Place all ingredients except oil, into a mixing bowl.
Mix 6 minutes slow and 10 minutes fast.
Once developed add oil and mix through.
Dough temperature 26ºC - 28ºC.
Place dough into an oiled container cover, knockback after 30 mins, 60 minutes and process after 90mins.
Turn dough gently onto a dusted table and cut as required.
Transfer pieces onto a baking tray with silicon paper on it.
Bake at 240ºC for +/-35 minutes with steam at start of baking.
In a home kitchen, steam is easily created by throwing in 4/5 ice cubes in the bottom of the oven when you load your bread tins.
Intended Use/Abuse:
10% PANINI PREMIX is a premix designed to make a traditional Italian style roll.
10% PANINI PREMIX only requires the addition of flour, yeast, Oil and water.
Intended for all types of consumers.
Damaged packaging can result in product contamination. Prevent exposure to air, or strong vapour to maintain organoleptic and sensory properties of the product.
