Semi-prepared mix for the production of bread with corn flakes, sunflower seeds and wheat flour

2 GRAIN BREAD MIX is a ready-to-use with a very pleasant taste that goes well with any food.
2 GRAIN BREAD MIX is so tasteful that it can be eaten alone as a snack. Thanks to the presence of sunflower seeds and corn flakes. 2 GRAIN BREAD maintains freshness longer than traditional white bread.
The ready-to-use GRAIN BREAD MIX is perfectly balanced in its ingredients to obtain bread of different sizes, with different consistencies and shapes.
2 GRAIN BREAD can be easily made following these instructions:

• Recipe
• 2 GRAIN BREAD MIX
• g. 1.000
•  
• Water
• g. 550
•  
• Beer Yeast
• g. 40
• Instructions
• Mix all the ingredients evenly, for 110 min. at slow speed and 5 min. at fast speed with a spiral mixer.
  Dough temperature approx. 25° C. Leave to rest covered with a cloth for approx. 20 - 30 min. at room temperature. Break and form. Let rise at 30 - 35° C for approx. 45 - 50 min.
  Bake without steam at 230 - 240° C for necessary time depending on the bread size.

Semi-prepared mix for the production of 3 GRAIN BREAD with oat and spelt flakes, whole wheat flour, sunflower seeds and sesame seeds

3 GRAIN BREAD MIX is ready-to-use with a very pleasant taste that goes well with any food.
3 GRAIN BREAD MIX is so tasteful that it can be eaten alone as a snack.
Sunflower and sesame seeds, oat and spelt flakes are an important source of natural fiber in a modern diet.
Thanks to the presence of natural fiber 3 GRAIN BREAD maintains freshness longer than traditional white bread.
The ready-to-use 3 GRAIN BREAD MIX is perfectly balanced in its ingredients to obtain bread of different sizes, with different consistencies and shapes. 2 GRAIN BREAD can be easily made following these instructions:

• Recipe
• 3 GRAIN BREAD
• g. 1.000
•  
• Water
• g. 550
•  
• Beer Yeast
• g. 40
•  
• ATTENTION: Salt is already contained in the mix
• Instructions
• Mix all the ingredients evenly, for 110 min. at slow speed and 5 min. at fast speed with a spiral mixer.
  Dough temperature approx. 25° C. Leave to rest covered with a cloth for approx. 20 - 30 min. at room temperature.
  Break and form. Let rise at 30 - 35° C for approx. 45 - 50 min.
  Bake without steam at 230 - 240° C for necessary time depending on the bread size.

Semi-prepared mix for the production of 4 GRAIN BREAD with wheat flour, durum wheat semolina, oatmeal and spelt

4 GRAIN BREAD MIX is ready-to-use, ideal for 80 - 100 g. mini-patties.
With a mold suitable for pre-portioning, the individual pieces of bread can be detached manually without cutting the product.
The remaining loaves, combined with each other, can also be detached later.
4 GRAIN BREAD guarantees freshness to the non-consumed product.
Thanks to the quality of it's ingredients and excellent balance 4 GRAIN BREAD MIX restores ancient flavours to bread making.
4 GRAIN BREAD MIX, made of durum wheat semolina, oat flour and barley flour, allows you to easily produce a pleasant loaf with traditional flavours, a soft and heterogeneous crumb and a thin crunchy golden crust.

Semi-prepared mix for the production of 5 GRAIN BREAD with whole wheat flour, corn flour, rye, toasted soybean, barley flakes, oat and sesame, millet and flax seeds.

5 GRAIN BREAD MIX is ready-to-use with a very pleasant taste that goes well with any food.
5 GRAIN BREAD MIX is so tasteful that it can be eaten alone as a snack.
Sesame, linen and mile seeds, soybean and corn flours, oat and barley flakes have many nutritional properties and are an important source of natural fiber in a correct diet.
Thanks to the presence of natural fiber 5 GRAIN BREAD maintains freshness longer than traditional white bread.
The ready-to-use 5 GRAIN BREAD MIX is perfectly balanced in its ingredients to obtain bread of different sizes, with different consistencies and shapes.
5 GRAIN BREAD can be easily made following these instructions:

• Recipe
• 5 GRAIN BREAD
• g. 1.000
•  
• Water
• g. 550
•  
• Beer Yeast
• g. 40
•  
• Olive Oil
• g. 40
•  
• Salt
• g. 18
• Instructions
• Mix all the ingredients evenly, for 6 min. at slow speed and 4 min. at fast speed with a spiral mixer.
  Dough temperature approx. 25° C. Leave to rest covered with a cloth for approx. 20 min. at room temperature.
  Break and form. Leave to rest covered with a cloth for approx. 20 min.
  At room temperature. Let rise at 30 - 35° C for approx. 50 - 60 min.
•  
• Bake without steam at 230 - 240° C for necessary time depending on the bread size.

Semi-prepared mix for the production of ARAB BREAD with wheat flour and oat flakes.

ARAB BREAD MIXis a ready-to-use assuring the right degree of dough softness and freshness. ARAB BREAD MIX is specially designed to give the your dough the correct rheological properties.

ARAB BREAD MIX è appositamente studiato per conferire all’impasto le corrette proprietà reologiche, necessarie per ottenere un “pane Arabo”.

• Recipe
• ARAB BREAD
• g. 1.000
•  
• Water
• g. 550
•  
• Beer Yeast
• g. 50
•  
• Olive Oil (optional)
• g. 40

Semi-prepared mix for the production of hamburger & hot dog buns.

HAMBURGERS & HOT DOGS contains all the necessary ingredients to make the classic buns for hamburgers and hot dogs, with the typical outer ring and color, structure, porosity, softness and flavour properties.
HAMBURGERS & HOT DOGS MIX is perfect for bread needed to be frozen or packed in bags for longer periods. If used fresh, the bread remains soft several days.
HAMBURGERS & HOT DOGS MIX also allows baking of various types of soft buns, with raisins or chocolate nuggets just to mention a few.

• Recipe
• HAMBURGER & HOT DOGS
• g. 1.000
•  
• Water
• g. 450
•  
• Beer Yeast
• g. 50
• Instructions
• Knead with spiral for 6 min. Final temperature 28° C. 10 min. Break, form balls and place them in the typical baking pans (58 x 78 cm with 35 recesses).
  Rest for 5 min. Lightly flatten the balls and put in a cell at 37° C and 95% RH for 80 min.
  Cook without steam at 250° C for about 10 min.
  Pack and seal when the sandwiches are cold (about 1 hour after cooking).
• Packaging and Storage
• Multi-layer bags of 10 - 25 kg. In a cool, dry place (<25 ° C) and in its original packaging,
  HAMBURGER & HOT DOGS can be kept for 12 months.

Semi-prepared mix for the production of all types of bread and yeast- leavened bakery products.

BEST DOUGHT MIX is perfect for every type of yeast-leavened product improving the chemical-physical characteristics of the dough, optimising resistance and elasticity ratio.
The improved bread making properties of the dough include workability in the various phases of the production.
The active components of BEST DOUGHT MIX include malted flours, together with the I-Ascorbic Acid (E 300) and alfa amilasi, making the dough suitable for classic and delicate products.
With BEST DOUGHT MIX you get a soft and regular crumb with a final increase in volume. BEST DOUGHT MIX can be used with all types of flour, improving hydration.
With BEST DOUGHT MIX you get a smooth crumb and a crisp and thin crust.
The recommended BEST DOUGHT MIX dose is 1% the weight of the flour, but if the flours used have average baking qualities, even lower dosages (0.7-0.8%) can provide benefits.

Semi-prepared mix for the production of rye bread with wheat flour and wholemeal rye flour.

For lovers of dark bread, RYE BREAD MIX is ready-to-use, perfect for obtaining just the right coloration, softness and freshness. This bread is ideal for accompanying dishes with strong or even more delicate flavours.
RYE BREAD MIX is specifically prepared to give dough it's correct rheological properties, necessary in obtaining a dark bread with excellent flavour and aroma. Due to the balance of nutrients and the supply of raw fiber the bread yields a high quality bread for modern dietary trends.

• Recipe
• RYE BREAD
• g. 1.000
•  
• Water
• g. 600
•  
• Beer Yeast
• g. 40
•  
• Salt
• g. 20

Semi-prepared mix for the production of soybean bread with soybean flour.

All the known properties of the soybean, one of the most complete legumes from a nutritional point of view, are present in this SOY BREAD MIX.
The protein rich soybean seeds contain the essential amino acids for the body; lecithin, important nourishment of nerve cells and regulator of cholesterol metabolism; tocopherols, important natural antioxidants, useful for the human body.
SOYBEAN BREAD MIX is the base for a healthy bread, but at the same time also very tasty. Thanks to the natural elements of the soybean, the bread produced can be kept fresh for a long time. The dough obtained is very workable and responds well to machine kneading, thus leading to high volumes, excellent honeycomb texture, soybean grain diffusion and a golden color.

• Recipe
• SOYBEAN BREAD MIX
• g. 1.000
•  
• Water
• g. 550
•  
• Beer Yeast
• g. 35
•  
• Salt
• g. 18