Sigma SPRIZZA SPZ 40, Инструкция по эксплуатации и обслуживанию

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Instructions, use and maintenance manual Pag. 26/48
SRIZZA 40
As soon as the dough is removed from the mixer bowl, immediately portion it and form the balls of the desired
weight.
Place the balls to leaven as follows: correct leavening must take place in a place protected from air so as to
prevent the formation of ''skin'' on the dough surface. The best place for the dough to set is in the stackable plastic
containers with lid. Make sure to space the balls properly, so that they do not join losing their circularity: when
used, they will have occupied a surface equal to more than twice the original.
The leavening time can vary depending on the temperature and quality of the yeast. The approximate time, with the
above ingredients and a temperature of about 10°, is of 5-6 hours.
As already said, to better manage utilisation of the product - that is, to delay leavening - we recommend keeping
the balls in the cold: the dough is placed in cooling compartments and, depending on consumption, the containers
can be moved to the neutral area at room temperature.
Using the refrigerator, leave the balls to ripen at 6° for 24 hours, up to a maximum of 48 hours.
DIRECT DOUGH no.2
R}This dough is recommended for those working medium-long term, that is prepares the dough for the following 3-
7 days, using the refrigerator.
INGREDIENTS:
-kg 1 of flour (use intermediate or strong flours: W 300÷350; P/L 0.5-0.6)
-L 0.55÷0.60 of water
-G 30 of salt
-G 5 of fresh yeast
-G 20 of oil
-g 10 of “Prima Stretch” (wheat flour, deactivated yeast, malt flour)
Firstly, introduce the water in the bowl, and then the flour and the other ingredients. Knead in the mixer machine for
12-14 minutes if the machine is one-speed (the rpm of the spiral must be 150). If using a two-seed mixer machine,
knead for 3 minutes at first speed and 7-8 minutes at second. By increasing the spiral revolutions, the mixing time
decreases. It is important to consider the number of spiral revolutions of the used mixer machine, whatever the
brand; an excessive number of revolutions may ruin the dough.
As soon as the dough is removed from the mixer bowl, immediately portion it and form the balls of the desired
weight.
Place the balls to leaven as follows: correct leavening must take place in a place protected from air so as to
prevent the formation of ''skin'' on the dough surface. The best place for the dough to set is in the stackable plastic
containers with lid. Make sure to space the balls properly, so that they do not join losing their circularity: when
used, they will have occupied a surface equal to more than twice the original.
It is essential to place the containers with the round portions in the refrigerator at about 5°÷6°.
They will be ready after 4 days, up to a maximum of 8. When required, we recommend taking the portions out from
the refrigerator and leaving them at room temperature to normalise.