| TERMINADA TABLAS - INSTRUCTIONS FOR USE |
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Slow mixer: Mix premix and water for 35-40 minutes, then add yeast and mix for 15 minutes more. Quick mixer: Mix premix and water for 2-5 min. at low speed. Then add yeast and mix for 7-12 min. -at high speed- until dough is smooth and even. |
Recovery time: 10' maximum.
Important: dough temperature 26º C - 28º 1/4 C maximum.
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Kneading: Slow mixer: 4/10 revolutions.
Quick mixer: 2/4 revolutions. |
Cut and shape as desired.
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Leaven till reaching fermentation point, 8-20 hs. at 30º C / 32º.
Long fermentation method. |
| Bake for about 30' at 180º C - 200º C, depending on size. |
| TERMINADA FRENCH BREAD - INSTRUCTIONS |
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Slow mixer: Mix premix and water for 35-50'. Then add yeast and mix for 15' more.
Quick mixer: Mix premix and water for 2-5'. Then add yeast and mix for 7-12' at high speed. |
| Recovery time: 10' maximum. |
| Slow mixer: 4-6 revolutions. Quick mixer: 2-4 revolutions. |
Cut and shape as desired.
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| Leaven until reaching fermentation point; 1-4 hours, at 30-35º C, 80% humidity. |
| Bake for about 30' at approx. 200º C-220º C. |
| TERMINADA DIRECTO - INSTRUCTIONS FOR USE |
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Slow mixer: Mix water and premix for 30', then add yeast and mix for 15' more.
Quick mixer: mix water and premix for 2-5' at low speed. Then add yeast and mix for 7-12' at high speed. |
| Recovery time: 10' maximum. Important: Dough temperature: 26º C - 28º C maximum. |
| Slow mixer: 4-6 revolutions. Quick mixer: 2-4 revolutions. |
Cut and shape as desired.
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| Leaven until reaching short fermentation point. 1:30 - 8 hours at 30º C- 32º C and 80% humidity. |
| Bake for about 30' approx. 200º C - 220º C, depending on piece size. |
TERMINADA PASTAS FRESCAS - INSTRUCTIONS FOR USE:
Instructions:
1.- MIXING: Put premix, water and coloring agent (optional) in bowl; mix until dough is smooth and even.
2.- RECOVERY TIME: 5 to 10 minutes.
3.- LAMINATION: Knead until dough is smooth and even, work until reaching desired thickness.
4.- CUTTING: Cutting depends on the kind of final product expected. |
