Scope and Benefits of Use

Bread
  • Improves the workability of doughs
  • Regulates the fermentation activities of yeasts
  • Gives taste, fragrance and more regular coloring
  • Increases the alveolation of the Mollica
  • Increase the overall development of the finished product
Sweet Desserts
  • Improves the extensibility of doughs
  • Reduces rising time (-2 hours)
  • Increases the shelf-life of the finished product
  • It gives a more regular coloring to the finished product
Pizza
  • Stabilizes leavening over time
  • It improves the extensibility of the paste
  • It gives crispness to the cornice
Focaccia
  • Improves the extensibility of the paste
  • Supports prolonged leavening
  • Gives taste, fragrance to the finished product
  • Gives a more golden and regular coloring with a thin crust
Puff Pastry
  • It improves the extensibility and workability of the crayon

  • Increase the volume of the pastry sheet

  • It gives a more regular coloring to the finished product

Breadsticks
  • Improves the extensibility of doughs
  • It imparts taste and fragrance to the finished product
  • It imparts crispness and crunchiness to the finished product

Our proposals
Where malt represents a plus in the result

BLOWN SLIPPER

Dose for 2 Ciabatte of about 300 g each

  • Flour 500 gr. – strong flour ( W320 )
  • WATER 225 gr. – ideal dough temperature 22 °
  • YEAST 5 gr. –half if dehydrated
  • REST 18 hours – room temperature 20 °

Final Dough

  • WATER 125 gr. – ideal dough temperature 27 °
  • SALT12 g.
  • ACTIVE MALT 20 gr. – SUPER DIASTASIC Paste Malt Extract

Procedure

  • 1st REST 75 minutes
  • FORMING single pass light crease, cut and flouring
  • LIEVATION 30 minutes room temperature
  • BAKING 20 – 25 minutes 220 degrees – ventilated with breath the first 10 minutes, then static and breath at 210 degrees for 15 minutes

 

BAGUETTES

Dose for 4 25-30 cm baguettes (about 200 g each)

Pre-dough (POOLISH)

  • Flour 300 gr. – strong flour ( W320 )
  • WATER 300 gr. – ideal dough temperature 22 °
  • YEAST 3 gr. – 1.5 to 2 gr. if dehydrated
  • REST 8 hours room temperature 20/22 °

Refreshments

  • Flour 200 gr. – reinforced flour ( W250 )
  • YEAST 10 gr. – 5 gr. if dehydrated
  • SALT 10 gr.
  • ACTIVE MALT 15 gr. – Super Diastatic malt extract paste
  • CONDITION 50 gr – EVO oil

Procedure

  • 1st REST 30 minutes Flatten, fold and place back into the container.
  • 2nd REST 30 minutes As above
  • 3rd REST 30 minutes Proceed with shaping
  • FORMAT
  • double pass 15 minutes between cutting and forming
  • LIEVATION 45 – 60 minutes room temperature covered with cloth
  • BAKING 20 minutes 220° (with steam and ventilated first 10 minutes, then static) – off last 5′

 

FOCACCIA GENOVESE / PAN PIZZA

Dose for 1 baking pan of 30 X 40 cm approx.

Dough

  • FLOUR 300 g. weak flour (W150 – 180)
  • WATERA1 65 gr. – cool in summer, room temperature in winter
  • YEAST 10 to 15 g. – second season, 50% if dehydrated
  • SALT 7 -8 gr.
  • ACTIVE MALT 10 gr. – SUPER DIASTASIC Malt Paste Extract
  • CONDITION 30 gr. – recommended mixed Lard/Oil

The dough should be very smooth and homogeneous, if you do not have a kneading machine use the method of rests, slap or prior autolysis.

This dose is also good for making pan pizza, decrease the amount of dough to achieve the desired thickness, season with tomato before baking, add mozzarella beyond halfway through baking, let rise only 30 minutes before baking. Baking 25-30 minutes at 210° Static

Procedure

  • Wait 10 minutes and then wrap the mass well, flour it and place it away from drafts
  • 1st REST 20 minutes

Drafting

  • First roll out with rolling pin on lightly floured surface, place on well-oiled baking sheet and let rest at least 20-30 minutes
  • Squish the dough so that it completely covers the surface of the baking pan. It is important that the corners are also covered. If it is not sufficient to make a third rest of the same time
  • Drizzle half a cup of oil with half a cup of salted water (Q.B.) over the dough making sure it does not go over the edge and penetrate under the dough. Apply pressure with fingertips (not fingertips) over the entire surface with enough force to leave a deep mark but without puncturing the dough. Fingerprinting is done in a single pass and should not be repeated over existing holes

LIEVATION about 2 hours at room temperature away from drafts

COOKING 15 minutes 220/225° – static – with initial steam

Brush with EVO oil at the end of cooking and let cool out of the pan, preferably on a wire rack

 

Biga sandwiches

Dose for about 750 grams of rolls (800-850 grams if we add sour dough)

Pre-mixing (BIGA)

  • Flour 450 g. – strong flour ( W300 )
  • WATER 200 gr. – ideal dough temperature 20 °
  • YEAST 5 gr. – 3 gr. if dehydrated
  • REST 18 hours – room temperature 20/22 °

Refreshments

  • Flour 150 gr. – reinforced flour ( W250 )
  • WATER 40 gr. – ideal dough temperature 27 °
  • YEAST10 gr. – 5 gr. if dehydrated
  • SALT 13 gr.
  • ACTIVE MALT 30 gr. – SUPER DIASTASIC Malt Extract
  • CONDITION 60 gr. – Choice of: EVO oil, Mixed lard-milk oil.
  • ACID PASTE 60 to 120 gr. – if we have any available

Procedure

1st REST 60 minutes (75′ without old dough) dough should double in volume

FORMING double pass, short rest between the first and second pass

LIEVATION 45 – 60 minutes in a warm, humid room

COOKING 15 – 25 minutes (depending on size) 220 degrees (ventilated) – 10 minutes with steam – off last 5′

 

Breadsticks / Dry Crumbs

Dose for about 500 g of breadsticks

Dough

  • FLOUR 300 g. weak flour (W150 – 180)
  • WATER 180 gr. – refrigerator cold
  • YEAST 10 to 15 g. – second season, 50% if dehydrated
  • SALT 9 gr.
  • ACTIVE MALT 10 gr. – CRISTAL Crystallized Malt Extract
  • CONDITION 30 gr. – EVO oil

The dough should be very smooth and homogeneous, if you do not have a kneading machine use the method of rests, slap or prior autolysis.

This dose is also good for making dry crushes

Procedure

  • Flour 150 gr. – reinforced flour ( W250 )
  • WATER 40 gr. – ideal dough temperature 27 °
  • YEAST10 gr. – 5 gr. if dehydrated
  • SALT 13 gr.
  • ACTIVE MALT 30 gr. – SUPER DIASTASIC Malt Extract
  • CONDITION 60 gr. – Choice of: EVO oil, Mixed lard-milk oil.
  • ACID PASTE 60 to 120 gr. – if we have any available

Procedure

  • Wait 10 minutes and then wrap strands the length of a baking sheet and 2 inches wide, place them on the oiled baking sheet and brush the entire surface with oil
  • LIEVATION 60 – 120 minutes

Drafting

  • Using a wide scraper, cut slices of dough and lay them on rice flour or polenta or semolina.
  • Take the two ends and stretch the batter to the desired length and width and place them on a baking sheet (best if perforated)

LIEVATION 20 to 30 minutes at room temperature away from drafts

COOKING 5 minutes 220/225° – static – with initial steam