professional products for bakers

professional products for bakers

DELIBURGER packaging bag of 20 Kg Deliburger allows you to realize tasty white bread, appetizing pan croissants and American bread, soft bread for hot dogs and hamburgers, ensuring ease of use, consistent performance and excellent results. Available in version 50 deliburger to increase yield and cheapness. sweet rolls RECIPE DELIBURGER 4000 GR Knead for 3 minutes in first speed, for 7 minutes in the second. Temperature of the dough 26 c. Let stand for 15 minutes. Break up and form at will.let rise for 70-80 minutes at 28/30 c with humidity. Bake at 200 c with an initial steam, for about 20-25 min.

PAN CROISSANTS SAVORY RECIPE DELIBURGER MARGARINE/BUTTER GRATED CHEESE GROUND PEPPER 4 400 GR 300 GR 50/80 GR Q.S. Knead for 5 minutes in first speed, for 7 minutes in the second, temperature of the dough 26 c. Let stand for 15 minutes. Break the desired weight (500/750/1000). Roll the dough in balls. Lay it in the molds. Let rise for 80 minutes at 28/30 c (¾ of the mold), bake at 200 c, with initial steam, for about an hour. AMERICAN BREAD RECIPE DELIBURGER MILK SUGAR 4 200 GR Knead for 3 minutes in first speed, for 7 minutes at second speed. Temperature of pasta 26 c. Break in proportion to the molds (500/750/1000), roll into small loaves the dough, lay it in the molds, let rise for 90 minutes at 28/30 c (¾ of mold), bake at 220 c, with initial steam, for about an hour.

DELIkREK packaging bag of 20 Kg Delikrek allows you to realize crackers, flat breads, light sticks, crumbly and tasty, ensuring steady work rate and excellent results, allowing to customize the product by adding olives, dried tomatoes, onion, rosemary, nuts, etc. CRACKERS RECIPE DELIKREK OLIVE OIL/LARD 4700 GR 1000 GR 400 GR TIPS: You can enrich your breadsticks with rosemary, coarse salt, various seeds, chilli and all suggested by your immagination. Knead for 5 minutes in first speed, for 7 minutes in the second, temperature of the dough 26 c. Calender the dough, let it stand for 20 minutes well covered, spread with the sheeter to a thickness of 2/3 millimeters, recline it on trays, oil the surface and put it in leavening for 60 minutes at 28/30 c, pierce, cut to size desired, bake at 220 c for about 15 minutes.

BREADSTICKS RECIPE DELIKREK OLIVE OIL 4 400 GR Knead for 10 minutes, temperature of the dough 26/28 c, spread the mixture obtained on an oiled baking pan, let it stand at 28/30 c for 60 minutes well covered. Form the loaves, iron them carefully and put them on trays, preferably perforated, let rise at 28/30 c for 60 minutes, bake at 220 c for about 15 minutes. TIP: We can enrich our breadsticks with chopped walnuts, dried tomatoes coarsely chopped, pitted olives, or pass them just before putting them in the pan, in breadcrumbs, in sesame seeds, dried onion, rosemary, poppy seeds, etc..

SAVORY CROISSANTS RECIPE DELIKREK YEAST FLAT MARGARINE 1000 GR 40 GR 300 GR (to make puff-pastry) Mix all ingredients, except margarine until dough is smooth and homogeneous, let stand 15-20 minutes, roll out with the sheeter and incorporate margarine giving three folds of three. Cut into triangles (20-25 grams x mignon and the 50/60 grams x standard) form the croissants and place on baking sheets x to rise about an hour, an hour and a half. Before baking brush with egg and decorate with seeds at leisure sesame, poppy, linseed, etc.

PIZZAS AND PRETZELS RECIPE DELIKREK FLAT MARGARINE 1000 GR 50 GR 400 GR (to make puff-pastry) Knead delikrek and water for 7-8 minutes, spread the batter obtained and add the flat margarine. Proceed, as usual, with two bends of three and one of four. Spread the desired thickness and cut the pizzas at will with a round or hexagonal pastry cutter. Let rise 60 minutes at 30 c. Squash slightly the centre of the disc with the fingers and then season with tomatoes (oil, salt, pepper, oregano). Bake at 200 c for 10-15 minutes, add the mozzarella and finish cooking. To realize our tasty pretzels cut long strips of dough and fill them at will. Close them using egg or water brushing the two flaps to hold them together, put in the freezer for at least an hour and cut into logs. Brush with egg and decorate the surfacewith seeds or grains. Bake at 220 c for about 20 minutes.

DELIPUGLIA packaging bag of 20 Kg Delipuglia allows you to create tasty breads and buns Apulian type rich in re-milled durum wheat semolina. APULIAN BREAD DELIPUGLIA water 7/8000 GR 300 GR Knead for 5 minutes in first speed, for 7 minutes in the second, temperature of the dough 26 c. Let stand for 20 minutes well covered. Form at will, put in leavening for 60 minutes at 28/30 c with humidity, baking at 220/240 c.

FOCACCIA FROM PUGLIA DELIPUGLIA EXTRAVIRGIN OLIVE OIL 7/8000 GR 300 GR Knead for 5 minutes in first speed, for 7 minutes in the second, temperature of the dough 26 c. Let stand for 20 minutes well covered, spread on a baking sheet if possible perforated, season with tomatoes, pitted olives, olive oil and oregano, put in leavening for 60 minutes at 28/30 c with humidity, baking at 220/240 c 25/30 minutes.

DELISOiA PLUS packaging bag of 20 Kg Delisoia plus allows you to create crumbly and tasty soy breads. Grain, flour and soy flakes make them extremely rich in fiber and highly digestible. ARAB SOY BREAD DELISOIA PLUS SALT 5800 GR 300 GR 200 GR Knead for 5 minutes in first speed, for 5 minutes in the second, temperature of the dough 26 c. Let stand the dough for 30 minutes well covered, break and form it of the weight desired. Put in leavening for 60 minutes at 28/30 c with moisture, bake at 220 c with initial steam.

SOY SHORTCRUST PASTRY DELISOIA PLUS FLOUR FOR PASTRY SUGAR BUTTER/MARGARINE EGGS BAKING 400 GR 400 GR 4 NR 20 Mix the ingredients as a normal pastry. Let stand in the refrigerator, and use to make biscuits and rustic and homemade pies.

DELI TUTTIPAN packaging bag of 10 Kg Deli tuttipan is a semifinished product for powder baking, one of a kind, through which we can create varied types of bread, also flavored, focaccia, pizza, breadsticks, etc. HOMEMADE BREAD DELI TUTTIPAN SALT 1000 GR 650 GR 20 GR 0,5 GR Mixing time: 5 minutes in first speed and 5 minutes in second speed. Temperature of final dough: 28 c. Rest: 40 minutes. Size and molding: any. final Lievening: 50 minutes, with humidity. Baking: 220 c for 40 minutes (gr sizes 500 without steam and with open oven s mouths) or in any case depending on the weight.

TYPE SEASONED BREAD DELI TUTTIPAN (COLD) OIL/LARD SALT 1000 GR 600 GR 40 GR 40 GR 20 GR Mixing time: 5 minutes in first speed and 6 minutes at second speed. Final dough temperature: 25 c Size and molding: any. Final leavening: 70 minutes, with humidity. Baking: 220 c for 22 minutes (gr sizes. 100) or anyway depending on the weight. BREADSTICKS DELI TUTTIPAN OIL/LARD SALT 1000 GR 600 GR 30 GR 80 GR 20 GR Mixing time: 5 minutes in first speed and 8 minutes at second speed. Final dough temperature: 25 c Restless form a strand, oil the surface. Rest: 40 minutes. Size and molding: any. final proofing: 20 minutes, with humidity. Baking: 230 c for 15/18 minutes or according to the weight.

DELISEMIX packaging bag of 20 Kg Semi-finished product for professional baking rich in flaxseed and sunflower with oatmeal and natural yeast. Ideal to make both loaves of small size and large formats ones, sliced breads and baked pastry. MULTIGRAIN BREAD DELISEMIX YEAST 1000 GR 40 GR Mix all the ingredients for 4 minutes in first speed and 7 minutes in second until it is a smooth and polished mixture. Let stand 20 minutes. Break by weight at will, to form and leave to rise for about an hour at 35 c with 85% humidity. Bake at 200/220 c with initial steam.

CEREALS SHORTCRUST PASTRY DELISEMIX FLOUR FOR PASTRY SUGAR BUTTER/MARGARINE EGGS BAKING 400 GR 400 GR 4 NR 20 Mix the ingredients as a normal pastry. Let stand in the refrigerator and use it to make biscuits and rustic and homemade pies.

D E L I patata packaging bag of 20 Kg Semi-finished product for making bread with natural yeast, rich in potato flakes. It allows you to create soft breads and buns of high digestibility, rich in taste and flavor. POTATO BREAD DELIPATATA BUTTER YEAST 4800 GR 600 GR 350 GR Mix all the ingredients for 5 minutes in first speed and seven minutes in the second. Temperature of the dough 26/28 c. Let stand 20 minutes. Break into pieces and round in pieces of 300 gr. Shape into loaves. Pass in the flour and engrave spike-shaped. Let rise for 60 minutes at 35 c with 85% of humidity. Bake with initial steam at about 220 c.

DELIpan riso packaging bag of 20 Kg Semi-finished product for making bread with natural yeast and extruded rice. Full of flakes and rice flour. It allows you to create breads from high digestibility, rich in taste and flavor. RICE BREAD DELISEMIX YEAST 1000 GR 40 GR Mix all the ingredients for 5 minutes in first speed and seven minutes in the second. Temperature of the dough 26/28 c. Let stand 20 minutes. Break into pieces and round into pieces of 300 gr. Shape into loaves by hands. Pass in the flour and engrave spike-shaped. Let rise for 60 minutes at 35 c with 85% of humidity. Bake with initial steam at about 220 c.

DELIPAN SARACENO packaging bag of 10 Kg Semi-finished product for professional bakery, ideal for making special bread with buckwheat flour and cereals. BUCKWHEAT LOAVES AND LODGINGS OF BREAD DELIPAN SARACENO water YEAST 5000 GR 350/400 GR Put in the pasta maker Delipan buckwheat and add water and yeast. Knead 5 minutes in first speed and 5-6 minutes in second speed. Temperature of the dough: 26-27 c. Let stand for 15 minutes. Break off and round off the batters, each one of about 200-250 grams in order to make loaves, or break and form the loaves of the desired weight. Let rise for about 45 minutes with steam and bake at 230 c for 30-40 minutes depending on the size.

BUCKWHEAT SLICED BREAD DELIPAN SARACENO YEAST 5000 GR 350 GR Mix the ingredients for 5 minutes in first speed and 5-6 minutes in second speed. Temperature of the dough 25-26 c. Let the dough rest for 15 minutes, then do the sizes of the desired weight and shape into loaves. Put the loaf into the oiled pan and close it. Let rise until the dough reaches 1 cm below the edge. Bake at 180 c for about one hour. To get the sliced bread with domed surface, wet the strand and roll it up in the mix of seeds. Put it into the mold, let rise with steam and bake at 180 c without cover. focaccia BREAD DELIPAN SARACENO YEAST 5000 GR 350 GR Put in the pasta maker Delipan buckwheat. Add water and yeast. Knead for 5 min in first speed and 5-6 minutes in second speed. Temperature of the dough 26-27 c. Weight the dough pieces according to the size of the bread you want to prepare. Roll the dough on baking sheets and brush with olive oil. Let stand for 15 minutes or so and then enlarge further the dough to fill the pan, puncture, salt, oil generously. Let rise for good (about 60 ). Bake for 15-20 minutes in steam at 220 c.

TIGHT STICKSBREAD DELIPAN SARACENO water YEAST 5 350-400 GR Put Delipan buckwheat in the pasta maker. Add water and yeast. Knead 5 minutes in first speed and 5-6 minutes in the second speed. Temperature of the dough 26-27 c. Let stand for 10-15. Form the loaf, put it on wet axes with water and oil, taking care to wet also the loaf. Cover with plastic towels rising time 50-60 minutes. Cut the loaf to form the bread sticks, stretch them to the desired length and let rise for about 15 minutes. Bake at 220 c with or without humidity. crackers DELIPAN SARACENO water YEAST 5 350-400 GR Knead all the ingredients for 5-6 minutes. Dough temperature 25-26 c. Dough rest 15-20 minutes. Roll out the dough on baking sheet, with a thickness of 1-2 mm. Pierce, oil and cut at will. Rise for about 40 minutes with moisture, then season with salt and bake at 180-190 c for 20-25 minutes. At leisure, you can add to the end of the dough, 100 gr sesame, rosemary, oregano, etc.

DELIorzo pan packaging bag of 20 Kg Semi-finished product for professional bakery ideal for making special bread with flour and barley flakes and cereals. BARLEY BREAD DELIORZO PAN SALT 1000 GR 35 GR 20 GR Mix all the ingredients for 5 minutes in first speed and five minutes in the second. The final temperature of the dough should be 24/26 c. Cut into mashes of 3.7 kg each one and let stand for about 30 minutes. Cutting hexagonal divider and let rest for more 10 minutes on floured board; then form gently pressing with the fingertips. Let rise for 50 minutes in oven at 30 c with humidity, and baked for 20-25 minutes at 250 c.

DELIntegral pan packaging sacco da 10 Kg Semi-finished product for professional bakery ideal for making various types of toasted bread with wheat bran. WHOLEMEAL BREAD DELINTEGRAL PAN YEAST SALT 5 400 GR 170 GR Mix all the ingredients for 4 minutes in first speed and 7 minutes in the second with spiral mixer until the mixture is smooth. Stand 20 minutes. Break into pieces gr. 50/100 and form loaves. Make it rise for about an hour at 35 C with 85% RH. Bake at 210/220 C with steam. For best results, just before cooking, open the valves.

ADJUVANT PRODUCTS packaging sacco da 20 Kg DELIVIS Natural adjuvant dosage 1% on flour. It acts on the stability of dough, improving the estate and regulate the fermentation; during the cooking it ensures crispness and color of the crust. Suitable for all types of processing, both direct and indirect. Example Ciabatta bread (direct method) FLOUR TYPE 0 (300/340 W YEAST SALT DELIVIS 1000 GR 700 GR 40 GR 20 GR 15 GR Knead all the ingredients, adding water steadily, and yeast for last. Leave for an hour in a high container. Pour on floured table and beaking of pieces you want, slippers or clogs, without altering its leavening. Put on the cloth by firing or baking pans and let rise at least an hour. cook over 230/240 c with initial steam for about 30 minutes. DELIPOWER Adjuvant product ideal for all processes that develop with cold technology and for all bread rich in fat matter. Sage 1/1.5% on flour. It acts on stability of dough improving the estate and regulate the fermentation; during the cooking it ensures crispness and color of the crust. Suitable for all types of processing both direct and indirect.

Mo.Ca. S.p.A. Via Modena, 22 47853 Coriano (RN) ITALIA Tel. (+39).0541.657874 Fax. (+39).0541.657900 www.moca.it gennaio 2017