Our recipe
Pizza Polar Bread Mix – 62.2%
Water – 31.1%
Liquid Glucose Syrup – 3.5%
Rapeseed Oil – 1.9%
Yeast – 1.3%
Our process
Kneading (kneader oblique axis)
- 6 minutes in first speed / 4 minutes in second speed
- Temperature at the end of the kneading process: 20-22°C
Fermentation: 30 minutes at 4°C
Drawing: 3mm thick
Sectioning: Circle shape quilted approx. 17cm
Faffing: 45 minutes at 24-25°C
Baking: 30 seconds on each side at 270°C
List of ingredients
Wheat flour, Water, Glucose syrup, Rye flour, Tomato & Browned tomato (2%) (Olive oil), Sugar, Rapeseed oil, Yeast, Raising agent (E450i, E500ii), Wheat gluten, Beet fibres, Salt, Wheat sourdough, Fructose, Wheat dextrose, Oregano (<2%), Aromas, Rocket (<2%), Emulsifiers: E471 & E472e, Anti-oxidant: Ascorbic acid, Acidity corrector: E170. Allergens: Gluten
