Italian Style
 
 

PANINI - plain
100gr x 100/ctn

  
 
PANINI - plain  
Procedure:
Thaw the dough.
Place approx. 10 panini per tray.
Proofing:
Approx. 1 hr at 35°C with normal humidity setting.
Bake:
Approx. 8 min at 190°C.
No steam required.
 
 

CIABATTA BUN – Thaw & Bake (T&B)
100gr x 100/ctn

  
 
CIABATTA BUN – Thaw & Bake (T&B)  
Procedure:
Thaw dough and allow to reach room temperature.
Preheat oven to 250°C.
Bake:
Approx. 12-16 mins at 220°C.
Maximum steam – vent closed.
Topping:
Option - dust with white or rye flour before baking.
 
 

CIABATTA LOAF – Thaw & Bake (T&B)
450gr x 25/ctn

  
 
CIABATTA LOAF – Thaw & Bake (T&B)  
Procedure:
Thaw dough and allow to reach room temperature.
Preheat oven to 250°C.
Dust with flour.
Maximum steam – vent closed.
Bake:
Thermowave oven:
Bake approx. 18 mins at 210°C
Rack oven:
Turn oven down to 190°C.
Bake for 25-30 mins approx.
 
 

FOCACCIA - Olive & Herb
400gr x 30/ctn

  
 
FOCACCIA - Olive & Herb  
Procedure:
Thaw the frozen dough.
Mould into desired shape.
Proofing:
1½ hr at 35ºC.
Bake:
Preheat oven to 230ºC.
Baking time: approx. 13mins at 190°C.
Brush with olive oil after bake
Topping:
Lightly sprinkle top with olives, herbs, rock salt after proofing
 
 

PANINI - herb
100gr x 100/ctn

  
 
PANINI - Herb  
Procedure:
Thaw the dough.
Place approx. 10 panini per tray.
Proofing:
Approx. 1 hr at 35°C with normal humidity setting.
Bake:
Approx. 8 min at 190°C.
No steam required.
 


 
 
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