Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Maltol
- Technologies
- Product Families
- Composition
Barley malt
Features & Benefits
- Food Ingredients Features
- Advantages
- Better driving ability
- Beautiful tan
- More elastic doughs
- Prolongation of freshness
Applications & Uses
- Markets
- Applications
- Application Recommendation
- Small breads - 20-30 g per liter bulk liquid
- Large breads - 10-15 g per liter bulk liquid
- Recipe Suggestions
Cornetti
- 1000 grams of water
- 2000 g white flour
- 80 g baker's yeast
- 30 grams of salt
- 25 grams of maltol
- 100 grams of oil
- Preparation: Mix slowly for 10 minutes, knead on high speed for 2 minutes
- Stick fermentation: 30 min
- Processing: First roll out the weighed out pieces of dough to a length of about 10 – 12 cm and let them rest for a while. Then press flat with powdered flour. Then pull the piece of dough apart approx. 20 – 25 cm on both sides. In order for the cornetti to tear nicely when baking, the flat, stretched out pieces of dough must be well dusted. Roll the narrow strips of dough towards the middle while constantly tightening them. One piece should be a little longer, twisted off and pressed against the other, smaller piece of dough so that one end sticks up. The Original Cornetti are then put to the Gare.
- Baking: In a warm oven with steam. When the cornetti are well wound, gently pull the train
- Declaration in the end product: Wheat flour, water, baker's yeast, oil, salt, malt
Properties
- Physical Form
Regulatory & Compliance
- Certifications & Compliance
Packaging & Availability
- Packaging Type
- Packaging
9.5 kg pot