Irca Tumminia

Preparation for bread with Tumminia durum wheat whole flour

IRCA TUMMINIA

Description

This delicious aromatic bread owes its fragrance to the ancient, stone grounded, Sicilian Tumminia wheat.

Packaging

10 kg bags.

Direction to use

IRCA TUMMINIA 10 kg

Water 5,5-6 kg

Yeast 0,3 kg

 

Kneading time: 10-15 minutes (spiral kneading machine)

Dough temperature: 26-27°C

Resting: 15 minutes at 22-24°C

Weight scaling: from 70 g up to 500 g

Resting: 5-10 minutes at 22-24°C

Rising: 45-50 minutes at 28-30°C with relative humidity of 70-80%

Baking: 20-25 minutes at 220-230°C for 70 g loaves, 45-50 minutes at 220-230°C for 500 g loaves.

KNEADING: kneading time of 10-15 minutes refers to spiral kneading machines; those with plunging arms generally require longer times. In any case, continue kneading until a smooth,elastic consistency is obtained.

BAKING: It is advisable to open the valve towards the end of baking to allow the products to dry out well.

Notices

NOTICE: the suggested kneading, rising and baking times can be modified according to the operator's judgement to adapt them to the particular working exigencies.