MULTICEREAL

5 CEREALI

€ 3,60

Semi-processed product for professional use for the preparation of bread with cereals Ideal for fresh pasta and dumplings 5 cereals (wheat, oat, spelt, rye and rice) balanced with seeds (sesame and sunflower) for a fully balanced diet. ​​​​​​​Suitable for the preparation of dough with the straight dough method and short rising time to make bread rolls with a thin crust and soft crumb with fine, uniform hole structure.​​​​​​​   ​​​​​​​Cereal used Mixture of 5 cereals (wheat, oat, spelt, rye and rice) balanced with seeds (sesame and sunflower).

PANE NERO

€ 4,80

Semi-processed product for professional use for the preparation of bread typical of northern countries Preparation suitable for making dough with the straight dough method and short rising time. A delicious, very soft black bread with a delicate flavour can be obtained. ​​​​​​​Ingredients Soft wheat flour, soy break, sunflower seeds, flax seeds, puffed wheat, malted flours (barley, rye), sea salt, dried soft wheat sour dough, spice mixture, glucose, emulsifier: canola lecithin (E322), vegetable fiber, flour treatment agent: L-ascorbic acid (E300).

Mix Colomba, Focaccia & Panettone

€ 5,00

Semi-finished product for professional use for the preparation of clean label colomba, focaccia, panettone and veneziane. 1 kg pack. Recipe: First dough: Mix 1000 g, water 380 g, butter 200 g, egg yolk 150 g, brewer's yeast 3 g. Dove method: Knead the ingredients, excluding the butter, until the dough is smooth and dry. Incorporate the butter and finish kneading. Leave to rise in a leavening cell at 27/30° C for 10/12 hours until the initial volume has quadrupled. Second dough: Pre-dough 1733 g, mix 500 g, granulated sugar 225 g, butter 300 g, egg yolk 250 g, water 90 g, flavourings to taste, raisins and/or candied fruit 600 g. Dove method: Knead the pre-dough and flour with water until you get a smooth and dry dough. Add in sequence (a little at a time) egg yolk, sugar, butter, flavourings and candied fruit. The dough temperature should be around 28° C. Leave the dough to rest for 45/60 minutes in a cell at 30° C. Break the dough into the desired weight (for 750 g doves, break into 700 g pieces) and round. Turn for the first time and let rest for 10 minutes. Divide the pieces in half: with the first half form the wings and place them in the paper cups and with the second form the body. Press lightly and leave to rise for around 5/6 hours in a cell at 30° C with 80% humidity. Remove from the cell 10 minutes before baking so that a thin skin forms. Garnish with the icing and almonds and bake.

FRITTOPIÙ

€ 6,60

Mix for deep frying Breaded, fried and battered products Perfect for various types of use: Fried shellfish and mackerel or sardines. Breaded meat. Vegetables in batter. This product has been conceived to obtain golden, crunchy fried foods that are light and fluffy thanks to the low absorption of oil.   Ingidients Soft wheat flour Italian type “0”, maize flour, potato starch, salt, raising agents (sodium bicarbonate E500 – sodium pyrophosphate E450).