Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Olive Oil
0.250
5
Water (variable)
2.900
58
BAKELS INSTANT ACTIVE YEAST
0.060
1.2
Total Weight: 8.710

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale into 100g units mould up and rest dough units for a further 10 minutes. Pin dough out to desired thickness. Alternatively roll out full dough into a sheet of desired thickness and use oval shape cutter to cut out the Panani dough pieces. Prove then lightly bake at 180¡C.

Additional Information

For variety add desired level of garlic olives herbs or parmesan cheese.

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Olive Oil
0.250
5
Water (variable)
2.900
58
BAKELS INSTANT ACTIVE YEAST
0.060
1.2
Total Weight: 8.710

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale into 100g units mould up and rest dough units for a further 10 minutes. Pin dough out to desired thickness. Alternatively roll out full dough into a sheet of desired thickness and use oval shape cutter to cut out the Panani dough pieces. Prove then lightly bake at 180¡C.

Additional Information

For variety add desired level of garlic olives herbs or parmesan cheese.