Multiviena Premix - For the preparation of Vienna - type rolls
Other uses: burger rolls, buns, small rolls, Krapfen (German doughnuts) -need additional fat.
Instructions: Multiviena; 25 Kg - Water: 12.0 - 13.0 lts.
Yeast: 500 - 2500 g (depending on temperature and fermentation time). |
MultiPan Dulce Premix - For Panettone preparation
Other uses: different kinds of Panettone: Traditional-type, Milanese, Genovese, Madrilenian and cream-type. Pastry rings.
Instructions: MultiPan Dulce 25 Kg
Water 8,5 - 10,0 l.
Yeast 1000 - 2500 g (depending on temperature and fermentation time) |
MultiSoja Premix - For soy bread preparation
Instructions: MultiSoja 25 Kg. Water 13,5 - 15,0 l. Yeast 500 - 2000 g (depending on temperature and fermentation time)
Ingredients: 000-type wheat flour - Crushed Soybean Grain - 0000-type wheat flour - Preserver INS 282e - Flour enhancer INS 300 and INS 1100. |
MultiMaiz Premix - For corn bread preparation
Other uses: Different kind of rolls and buns, ship biscuits, etc.
Ingredients: MultiMaiz 25 Kg. Water 12,0 - 13,0 l. Yeast 500 - 1000 g (depending on temperature and fermentation time)
Instruccions: Mixing: Slow mixer: about 30-40. Quick mixer: 2' at low speed and 5-7' at high speed. Recovery time: 10' . Kneading: Slow mixer: 10-15 revolutions. Quick mixer: 3-5 revolutions. Cut and shape as desired. Fermentation: 2 - 4 hours. Baking: 25' at 200-220º C, depending on size. |
MultiAvena Premix - For oat bread preparation
Other uses: Different kinds of rolls and buns, biscuits and ship biscuits.
Ingredients: MultiAvena 25 Kg. Water 11,0 - 13,0 l. Yeast 500 - 1000 g (depending on temperature and fermentation time).
Instruccions: Mixing: Slow mixer: about 30-40'. Quick mixer: 2' at low speed and 5-7' at hight speed. Recovery time: 10 minutes. Kneading: Slow mixer: 10-15 revolutions. Quick mixer: 3-5 revolutions. Cut and shape as desired. Fermentation: 2-4 hours. Baking: 25' at 200-220º C, depending on size. |
MultiCereal - Premix for multicereal bread preparation
Other uses: Different kinds of rolls and buns, specialty biscuits and ship biscuits.
Ingredients: MultiCereal 25 Kg. Water 13.0 - 14.0 lts. Yeast 500 - 1000 g (depending on temperature and fermentation time).
Instructions: Mixing: Slow mixer: about 30-40'. Quick mixer: 2' at low speed and 6-8' at hight speed. Recovery time: 10'. Kneading: Slow mixer: 10-15 revolutions. Quick mixer: 3-5 revolutions. Cut and shape as desired. Fermentation: 2-4 hours. Baking: 25' at 200-220º C, depending on size. |
MultiPizza - Premix for pizza preparation
Other uses: large and small pizza crusts- spongy or crunchy-thin type, Arab pita bread, breadsticks, ship biscuits, flavoured rolls, butter dinner rolls.
Ingredients: MultiPizza 25 Kg. Water 15 lts. Yeast 750 g. |
MultiSandwich Premix - For preparation of sandwich bread (English bread)
Other uses: English bread, flavoured breads, breadsticks, butter dinner rolls, ship biscuits, bran English bread (with MultiSalvado).
How to use: MultiSandwich 25 Kg. Water 13.5 - 15 lts. Yeast 1.0 - 2.0 Kg. |
Facturísima Premix - For preparation of butter croissants and pastries
Other uses: Croissants and pastries, Danixh pastries, pastry rings, brioche and Krapfen German doughnuts (additional fat needed).
How to use: MultiFacturísima 25 Kg. Water 7.5-9.0 lts. Yeast 250 g. Roll-in-butter-margarine 7.5-10.0 Kg. |
Factugras - Premix for preparation of pastries made from fat
Other uses: croissants, small rolls, etc.
How to use: MultiFactugras 25 Kg. Water 12.5 - 15.0 lts. Yeast 250 g. Roll-in-butter-margarine 8.8-10.0 Kg. |
Multi Pan Casero
Other uses: Pizzas, fritters, churros, flavoured breads.
How to use: Multi Pan Casero Premix: 1 Kg. Water: 500 cc. Fresh Yeast: 20-30 g (depending on temperature and fermentation time). Bovine Fat: optional (according to taste preferences).
Instruccions: Mixing: Slow mechanical mixing: mix water and premix for 30'. Then add yeast and mix for 15' more. Quick mechanical mixing: mix water and premix for 2-5' at low speed. Then add yeast and mix until dough is smooth and even. Manual mixing: Add water and yeast and mix until dough is smooth on the surface. Recovery time: 10' maximum, cover dough with blanket of cloth. Kneading: Not needed. Cut and shape into round buns according to desired size. Fermentation until reaching leavening point (1.5 to 2 hs.). Baking: At 190º C for 30' (each loaf about 550 g). |
Multi Centeno (rye)
Other uses: Different kinds of rolls, biscuits, ship biscuits, etc.
How to use: MultiCenteno 25 Kg. Water 13.0 - 14.0 lts. Yeast 500 - 1000 g (depending on temperature and fermentation time). |
Multi Budín
Other uses: Puddings, madeleine buns, cupcakes, pastafrola, cakes, etc.
How to use: MultiBudín 1 Kg. Fresh eggs 400 g (8 units). Margarine 400 g. |
Multi Bizcochuelo
Other uses: Different kinds of sponge cakes and baybiscuits.
How to use: MultiBizcochuelo 1 Kg. Fresh eggs 500 g (10 units). Water 160 cc.
|
MultiTorta Chocolate cake
Other uses: Different kinds of cakes and brownies.
How to use: MultiTorta Chocolate 1 Kg. Fresh eggs 300 g (6 units). Milk 400 cc. |
MultiTorta Vanilla cake
Other uses: Different kinds of cakes and madeleine buns.
How to use: MultiTorta Vanilla 1 Kg. Fresh eggs 300 g (6 units). Milk 400 cc. |
MultiSalvado (bran)
Other uses: Different kinds of rolls, croissants, pizzas, breadsticks, Arab peta bread, ship biscuit.
How to use: MultiSalvado 25 Kg. Water 13.5 - 15.0 lts. Yeast 500 - 2000 g. (depending on temperature and fermentation time).
|
MultiÑoquis
Other uses: Potato gnocchi and every other gnocchi variety (spinach, red pepper, ricotta cheese, etc).
How to use: MultiÑoquis 25 Kg. Water 25 lts.
Instructions: Pour necessary amount of water into thermal mixer. Do not add any other ingredient. Light burner and bring water to boiling point. Then sprinkle premix in. Knead until dough is smooth and even. When the dough no longer sticks to mixer rim, pass mix along gnocchi board. A place gnocchi on flat surface; space them out so as to prevent sticking. Once cold, put in suitable container and keep in fridge. |
