Intermediate preparation for the elaboration of pastries of appreciated quality.
Formula specially developed to obtain a fresh and tender pastries, and a pleasant and refined taste.
Intermediate preparation for the elaboration of pastries of appreciated quality.
Formula specially developed to obtain a fresh and tender pastries, and a pleasant and refined taste.
Formats available: Sacks 15 - 25Kg
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Briox 50 | 5 Kg. |
| Force Flour | 5 Kg. |
| Water | 5 Litres. |
| Fresh yeast | 250 g. |
Production suggestion:
Knead until obtaining a thin and elastic mass (Temperature mass 22-24ºC). Rest in block for 15 minutes and 22 / 24ºC.
Divide and preform the pieces and let rest for 10 more minutes. Form the pieces and paint with egg. Ferment in chamber 26ºC HR 80%. Decorate. Cooking without steam, oven 220-230ºC approximately.
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