Premix in the form of a calup dedicated to preparation by the direct method of cozonac, as well as a variety of sweet dough, with or without fat.
Citrus aroma - orange and lemon
Dose of use
The dose of use is 5-20% depending on the final application. For example, for Cozonac we recommend a 10% dosage (related to flour).
The advantages of use
■ Finite products are noted by the distinct aroma of fruity butter (orange and lemon), by the softness and fineness of the texture, as well as the long freshness
■ attractive color of the core
■ Packaging the premix in the form of compact calup allows easily to portion in subdivisions of 250 g
■ without dust, without dirty hands
Recommended recipe
Cozonac recipe - without the addition of fat
Basin type 480 or 550: 2000 g
ProSon Frutti: 200 g
Sugar: 400g
Salt: 25 g
Yeast: 160-200
Water ~ 1000 ml
Work mode:
Mix in advance all the powder ingredients for better homogenization. ProSon Frutti is broken by hand and homogenized with the powder ingredients. So does the yeast.
Malaxation: 4 min. slow/6 min. quick (spiral mixer)
Dough temperature: 30-33 ° C
Dough relaxation: 15-20 min.
Drugs Dough: At the desired pile
Pre -model: round
PredOSPire dough: 15-20 min.
Stretch sheet. Add filling according to preference.
FINAL DOSPER: 45-60 min/32-35 ° C/70% RH
Baking: 175-180 ° C/40-45 min/no steam
According to preference, they can also be added to the preparation of fat, egg cozonacs
PURITY
Each ingredient of this premix is in accordance with the directives of the EU and FAO Food Council.
Allergens
Contains: gluten, soy, milk.
Storage recommendations
In dark, cool (max. 30 ° C) and dry spaces, with the original closed package, away from products with strong flavors.
Country of origin
Netherlands
Images with presentation purposes!