Here are the benefits of milk enzymes in the bakery world.
From the collaboration between Molini Spigadoro and the Center for Experimental Milk (CSL), LACTIC FERMENTS FOR LEVITATING are born, which allow the bakery product to rise naturally without the addition of yeast. They were selected from the great ferment richness of lactobacilli called heterofermentants suitable for leavening in the bakery world.
Lactic acid bacteria are allergen-free, unlike yeasts, never giving rise to food intolerances at any extra dosage. Milk enzymes can replace all or part of brewer’s yeast and can be used as improvers. They transfer an old-fashioned aroma and taste to doughs, thus enabling the production of an infinity of “new” appetizing and characteristic bakery products. They improve the extensibility and machinability of doughs and the color of the crust and crumb of bread.
Being able to declare “no added yeast” is a very interesting claim for the bakery world.
Milk enzymes are especially good for box breads, pizza and specialty breads. They do best when combined with fiber-rich flours, so type 1 and type 2 are the ferments’ favorite friends. Even with gluten-free flours you get great results. Each product that comes from the work of the starter cultures is characterized in aroma, transferring the excitement of old-fashioned foods.
Foodblogger Maddalena Laschi
Master Luca Antonucci
“FREE FROM YEAS” Focaccia with lactic ferments.
Ingredients for 6 people (35×35 cm baking dish)
500 g Type 2 Nutridea flour
3 g of Nutribakery Lactic Ferments 10
300 g Water
10 g Salt
20 g of extra virgin olive oil
In the bowl of the planetary mixer put the flour and milk enzymes and mix for a few moments.
Heat the water to a temperature of 50/55 degrees (measure by helping yourself with a kitchen thermometer). Add the water to the flour and allow it to absorb. Add the salt and oil and knead with the dough hook to make the dough into a good dough, it will take about 10 minutes.
Meanwhile, grease a plastic food bag with a few drops of oil.
When finished, transfer the dough to the bag, seal leaving room for rising and place inside the Molini Spigadoro isothermal box.
Let rise inside the box for about 12 hours.
After that time has elapsed, gently slide the dough onto a baking sheet previously greased with oil, spread it out slightly with your hands, cover with plastic wrap and let it rest at room temperature for about 2 hours.
Bake the focaccia in a 230-degree oven for 10 minutes, lower the temperature to 190 degrees and bake 5 more minutes until completely browned.
Season to taste with seasonal produce.
Seen On: SWEETNESS April 2016
