 |
|
||||
|
Professional Products
> Baking flour > Pizza flour > Pastry flour > Alimonti Mixes > Other Mixes| A trip down memory lane to re-discover the unmistakable flavour of yesterday's bread. Pane Antico flour is rich in fibres and wheat germ for dark farmhouse style bread; the unmistakable self-raising classic home-made bread. | Pane Antico, bread flavours we thought we had lost. |
PANE ANTICO
MIX FOR BREAD BAKING
Ideal for homemade country style naturally leavened bread
For professional use only, rich in fibre and wheat germ.
METHOD: Mix all ingredients together in the spiral dough mixer for ten minutes on the first speed setting then for a further ten minutes on the second speed setting, until the dough is thoroughly mixed and takes on a uniform smoothness. Leave the dough to rise for ninety minutes at room temperature, about 25C. Divide into 1 kg pieces and shape into long oval loaves. Leave to rise for a further sixty minutes at 30C. Bake as per usual, if possible with oven valves open. Required baking time approximately 60 minutes.
Energy value: Kcal 306 - KJ 1224
Proteins: 9,3
Fats: 1,8
Carbohydrates: 63,2
Fibres: 6,3
Packaging : 25 Kg
Product code: 37490025
 |
 News on events, communications, fairs and all about the world of flours, breadmaking, pastrymaking and pizza making, fields in continuous evolution. |
 |
 Follow step after step the advice of the video prescriptions to obtain professional bread, cakes and pizzas. You discover the taste of the simple daily pleasures. |
 |
 If you are looking for good, genuine flour that provides excellent results, choose Molino Alimonti's home products |
The Mill :: Professional products :: Domestic products :: Recipes & Suggestions :: Contacts :: Site map
Tutti i diritti sono riservati © Molino Alimonti S.p.A. 2005/2006 - Zona Industriale 66026 Ortona (Ch) tel. + 39 085 90 51 01
