Back-to-school time is just around the corner, which means lunchbox prep! Offer parents a convenient grab-n-go' to fuel their kids' busy day with this Basil Panini recipe. Try it in your bakery today.
We hope you enjoy the recipe!
| INGREDIENTS | WEIGHT |
|---|---|
| Basil Pesto | 0.400kg |
| Mauri Victory or Maximus Flour | 2.000kg |
| Salt | 0.100kg |
| Mauri Soft Specialty Improver | 0.100kg |
| Mauri Dried Yeast | 0.075kg |
| Water (Variable) | 2.875kg |
| Olive Oil | 0.250kg |
75155 Victory Bakers Flour 12.5kg; 16957 Victory Bakers Flour 25kg; 79081 Maximus Strong Bakers Flour 12.5kg; 16895 Maximus Strong Bakers Flour 25kg; 84258 Soft Specialty Improver 10kg; 60695 Instant Dry Yeast 10kg (500g pack); 35874 Instant Dry Yeast 10kg (5kg pack)
Mix and develop all ingredients for 2 minutes on first speed followed by 7 minutes on second speed or until clear.
Remove from bowl and allow short rest period on a floured surface.
Cut into 85g portions.
Round up and allow another rest.
Dust bench top well with flour and roll each dough piece into a panini shape.
Proof for only 1015 minutes in a moderate prover.
Bake at 180°C for 10 minutes with no steam or vent.
