1

Our recipe

Scandinavian Ciabatta Mix – 59.5%

Water – 39.3%

Yeast – 1.2%

2

Our process

Kneading (kneader oblique axis)
- 5 minutes in first speed / 6 minutes in second speed
- Temperature at the end of the kneading process: 22-24°C
Fermentation: 1h30 with a fold at 1h
Sectioning: Loaves of 150g
Shaping: Oval shuttle
Relaxation: 20 minutes
Shaping: Slightly stretch the loaves by 20 cm
Faffing: 35 minutes at 24-25°C
Baking: 12 minutes at 270°C

3

List of ingredients

Wheat flour, Water, Olive oil (2.5%), Sugar, Wheat sourdough (1.5%), Roasted barley malt (1.5%), Milk powder & proteins, Yeast, Salt, Wheat gluten, Glucose syrup, Natural aroma, Anti-oxidant: Ascorbic acid.

Allergens: Gluten, Dairy

4

Associated products

  • No associated products at the moment
  • Other recipes that may interest you

    card image placeholder
    Organic Plant-Based Sausage

    Rich in proteins

    card image
    High protein vegan gnocchi

    FRALU-CON brings a nice yellox color and makes the gnocchi soft.

    card image
    Organic Chocolate Fondant

    For an organic brownie recipe, simply add 65g of chopped hazelnuts to this mixture and…

    View all our recipes