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Remember 28ºC - Jose Romero - Bilingual (English & Spanish)

Remember 28ºC - Jose Romero - Bilingual (English & Spanish)

SKU 9788412571677
by Special Ingredients
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Best panettone book:

At 28ºC, JOSE ROMERO prepare and ferment the sourdough.

At 28ºC, we extract the first dough from the mixer.

At 28ºC the first fermentation takes place.

28ºC is the final temperature of the dough after the second kneading, and at 28ºC it ferments again inside the molds.

Finally, down to 28ºC must the core of the product be cooled before bagging. Remember 28.

  • All the secrets of panettone are revealed
  • 272 pages of info about panettone
  • Bilingual (English & Spanish)
  • Published in 2023


Tutti i prodotti a marchio "Special Ingredients" sono realizzati nel Regno Unito da Special Ingredients Ltd presso uno stabilimento certificato BRCGS / GFSI. Codice sito BRCGS: 10006697.

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