“Paprichili” mix 20%

“Paprichili” mix 20% – mixture for baking wide assortment of baked goods from small snacks foods such as semi-French triangles with filling through buns, Mediterranean baked goods (after addition of olive oil to recipe), fingers, baguettes or croissants to bread after addition of acid and rye flour.

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Preparation:

• Combine all ingredients together.
• Time of mixing about 3 minutes slow turns and about 6 min. quick turns.
• Temperature of dough: 26 °C
• Time of rest: 15 min.
• Next divide dough into parts weighing 2.50 kg (30 pieces).
• Round off, lengthen slightly and form elongated rolls. Put away for proofing.
• Final fermentation: 30 – 40 minutes.
• Bake at temperature 220 – 230 ° C for about 18-25 minutes with steaming stove.