Bressane

15

Mixing (Spirale)		10' in first speed, adding half of the sugar after 5' and the other half after 7'30. Add the Mimetic Incorporation and mix again 10' slow.
Dough T°C		24°C
Bulk Fermentation		Overnight at 3°C covered with plastic.
Scaling and Pre-shaping		Divide dough pieces of 60gr and pre-shape round.
Shaping		Flatten and place in a circle of 10x2,5cm previously greased.
Final Fermentation		2H30 at 28°C and 80% humidity.
Decoration		Glaze with Sunset Glaze Eazy Plus, sprinkle sugar, create 6 holes and place cube of Mimetic (6gr in total) in each holes.
Baking		In the deck oven at 180-180°C for 13'.
Finition		When the core temperature is at 36°C, pack in plastic bag.

	Energy	Energy	Fat / Saturated Fat	Carbs / Sugars	Proteins	Fiber	Salt	Sodium
	316.79 kcal	1332 kJ	10.94 g / 4.7 g	44.62 g / 9.28 g	8.63 g	1.51 g	0.82g	305.34 mg

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