• Wheat Flour: 5.000 kg
• REX CHIA MIX: 5.000 kg
• IREKS RUSTICO: 0.400 kg
• Wheat semolina: 1.000 kg
• Margarin: 0.500 kg
• Sugar: 0.150 kg
• Salt: 0.175 kg
• Fresh Yeast: 0.150 kg
• Water (approx.): 5.200 l
• Total weight: 17.575 kg
  

• Fresh Yeast: 1.000 kg
• Water (approx.): 3.000 l
• Total weight: 4.000 kg

Mixing time: 3 + 7 minutes, spiral mixer

Dough temperature: 25 – 27° C

Bulk fermentation time: 10 minutes

Scaling weight: 0.090 kg

Intermediate proof: 15 minutes

Topping: Puppy seeds

Final proof: 16 - 18 hours (+4° C)

Baking temperature: 230° C then decrease to 210° C

Baking time: 15 – 20 minutes