Bakels
Baking ingredients since 1904

PANINI BREAD

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Bread & Rolls - Specialty - Flat breads & Pizza bases
Recipe No:  R120o
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
  Flour 5.000    100%
  FINO BREAD AND ROLL CONCENTRATE 0.500    10%
  BAKELS INSTANT ACTIVE YEAST 0.060    1.2%
  Olive Oil 0.250    5%
  Water (variable) 2.900    58%

  Total Weight 8.710
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31C.
4. Allow dough to recover for 5 minutes.
5. Scale into 100g units, mould up and rest dough units for a further 10 minutes.
6. Pin dough out to desired thickness.
7. Alternatively, roll out full dough into a sheet of desired thickness and use oval shape cutter to cut out the Panani dough pieces.
8. Prove, then lightly bake at 180C.
Notes:  If using Compressed Yeast, use 175g in above recipe.
  For variety, add desired level of garlic, olives, herbs or parmesan cheese.
  Using bakers percentages - Percentages on white flour weight
Yield:  87 units scaled at 100 g