Trio Alpine


Working Method
  • Mixing Spiral: 10mins 1st speed, 5mins 2nd speed.
  • Dough temperature: 25-26℃ 
  • Bulk fermentation: 45mins
  • Scale: 600g
  • Intermediate proof: 20mins
  • Make up: Triangle Shape
  • Final fermentation: 60mins at 28℃, 80% RH
  • Oven temperature: 220℃ with steam
  • Baking time: 20-25mins at about 220℃


Complexity level:  

Easy Alpine Grain, a delicious and nutritious bread with plenty of seeds and grains from the Alps.

O-tentic Durum is a convenient solution for creating breads with a distinct taste of yesteryear deliciousness characterized by a Mediterranean taste profile.