The complete mix Troppo Buono (“Too Good”) is ideal for turmeric rustic bread, rich in seeds and with the typical turmeric yellow. It is perfect for the production of delicious turmeric loaves with soft crumb and crunchy crust. Troppo Buono mix can also be used for the production of other bakery products such as this soft focaccia bread, an Italian variety of pizza.
Go to the product page: complete mix Troppo Buono.
- 10 Kg of Troppo Buono complete mix
- 5.7 L of water
- 300 g of fresh brewer's yeast
- 250 g of salt
- 200 g of olive oil
Mix the Troppo Buono mix, the yeast and 5 L of water at speed 1 for about 5 minutes. Add the remaining 700 g of water and start speed 2, for about 8 minutes.
When the dough is finished, add the salt and oil at speed 1, until they are completely absorbed. Let the dough rest for about 30 minutes at room temperature.
Divide the dough in pieces of about 1200 - 1300 g (for 60cm x 40cm baking trays) and slightly give them a round shape. Place them on previously oiled baking trays and let them rise for about 30 minutes in a cell at 29°- 30°C.
Roll out the dough in order to fill the entire surface of the pan and let it rise for 30 more minutes in the cell at 29°- 30°C.
Stuff the surface and let rise for another 30 minutes in the cell at 29° - 30°C. Bake at 210°C for about 25 - 30 minutes with steam. Open the steam valve halfway through cooking. At the end of cooking, brush the surface with olive oil.
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Enzymes used by Il Granaio delle Idee are the result of an accurate selection, in compliance with current food legislation and in the name of naturalness and quality.
The company is specialized in the use of enzyme technology in the field of bakery improvement.
Our innovative enzyme blends allow us to solve the critical issues typical of the world of baking and pastry, always considered difficult to solve without the use of emulsifiers or raw materials of chemical origin.
|Volume||Stability||Shelf life||Mold retardation||Extensibility||Aroma||Taste||Colour||Crunchy crust||Soft crumb||High in sugar|
|Lievito Madre Attivo con Germe di Grano|
|Lievito Madre Attivo di Grano Duro|
|Lievito Madre Bio|
In collaboration with our customers, our Research & Development Laboratory studies customized enzymatic improvers to achieve challenging goals and solve their production problems.
Our natural improvers are obtained using non-standardized concentrated enzymes: this allows to obtain highly competitive cost-recepts on the market. Il Granaio delle Idee proposes enzymes with single activities and different concentration levels or customizable on customer request.
Our range includes enzymes of both fungal and bacterial origin, including: Amylases, Lipases, Glucose Oxidases, Hemicellulases, Proteases, Transglutaminases.
Choose the features you want to improve in your bread: we will create for you naturale customized products, with high performance and low cost.