1

Our recipe

Tex Mex Ciabatta Mix – 59.5%

Water – 39.3%

Yeast – 1.2%

2

Our process

Kneading (kneader oblique axis)
- 5 minutes in first speed / 6 minutes in second speed
- Temperature at the end of the kneading process: 22-24°C
Fermentation: 1h30 with a fold at 1h
Sectioning: Loaves of 150g
Shaping: Oval shuttle
Relaxation: 20 minutes
Shaping: Slightly stretch the loaves by 20 cm
Faffing: 35 minutes at 24-25°C
Baking: 12 minutes at 270°C

3

List of ingredients

Wheat flour, Water, Olive oil (3%), Sugar, Tomato (2%), Rye sourdough, Milk powder & proteins, Yeast, Salt, Wheat gluten, Spices (<2%) (Chili, Herbes de Provence, Garlic), Glucose syrup, Natural aroma, Anto-oxidant: Ascorbic acid. Allergens: Gluten, Dairy

4

Associated products

  • No associated products at the moment
  • Other recipes that may interest you

    card image
    Wraps

    Source of fibers and iron / Rich in proteins, potassium, magnesium, manganese, zinc, and phosphorus

    card image
    Chickpea Flour Pasta

    Source of proteins and fibres

    card image
    Veggie Nuggets

    The seed crumbs add crunch and an original look to the product.

    View all our recipes