Recipes

BREAD

RECIPE N° (RICETTA NUMERO)3       
NAME/TITLE OF RECIPE BREAD
( NOME /TITOLO RICETTA)PANE
IngredientsMinimum Q.ty .KgQ.ty percentage %Minimum Q.ty gr
WATER / ACQUA 2Kg50%2000gr
FLOUR /farina2Kg50%2000gr
SALT /sale0.02Kg0.02%20gr
TOTAL (weight) --->4Kg100%4000gr
VN02 PARAMETERS
CARBON DIOXIDE /ANIDRIDE CARBONICA4 bars
PUMP SPEED /velocità pompa (1-10)3
TURBO SPEED /velocità turbo (1-10)6
OVEN TEMPERATURE /temp. forno 280°C
COOKING TIME /tempo cottura12 min
METHOD / procedimento
A)      Mix liquids (eggs) and sugar until to dissolve sugar (about 1 minute)
B)       Add the rest of ingredients and knead for 30 seconds

BREAD production

Laura PozzatoBREAD