Puravita Protein Grissini

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Working Method

369.28Kcal
Energy

1426.03Kj
Energy

15.07g
Fat

2.02g
Saturates

39.72g
Carbohydrates

1.16g
Sugars

Previous Manipulation	Make an autolyse with the Puravita and water. Rest for 30'.
Mixing Time	00:03:00 1st Speed 00:06:00 2nd Speed
Dough ºC / ºF	26 °C
Bulk Fermentation	00:15:00
Manipulation After Fermentation	Roll out with the laminator at 2.5mm (20cm wide), spread melted Mimetic Incorporation with a brush and dust Sapore Tosca.
Scale	20 Grams
Intermediate Proof	00:05:00
Make Up	Cut strips of 20x2cm
Baking	Convection 150 °C - Top 150°C - Bottom 00:20:00