Argentine French Bread (Baguettes)
 
Flour 50Kg
Water 27lts
Salt from 800 grams to 1 kilo
Fat 500 grams
Macia's Diastasic Semite 100 grams
Aditivo Macia según sistema de amasado 250 a 300 grs
Yeast according to work
  Suggestions:
  As you know - baker friend - the water percentage can vary according to the kind of flour used. Even tough our additive contains Diastasic Semite, we suggest adding 100 grams more to draw the best response from the flour and to enhance taste, aroma and color.
   
   
Argentine ' Lacteal' Bread
 
Flour 1kg.
Water 500 cc
Salt 20 grams
Sugar 50 grams
Macia's Diastasic Semite 10 grams
Leche en polvo 30 grs
Fat 50 grs
Macia's calcium Propionate (anti-moss) 3grams
Additive 3 grs
   
   
Pebetes - Panchos - Hamburguesas:
 
Flour 1Kilo
WaterAgua (aprox.) 450 cc
Salt 20 grams
Sugar 80 grs
Macia's Diastasic Semite 20 grams
Fat 100 grs
Macia's calcium Propionate (anti-moss) 3grams
Additive 3 grs
Yeast according to work
   
   
Pre-pizzas:
 
Flour 1Kilo
Water 600 cc
Salt 20 grams
Oil 2 spoons
Macia's Diastasic Semite 3 grams
Yeast 50 grams
Macia's calcium Propionate 3 grams
Additive 2 grams
   
 
 

 

 

 
 

Macia Hnos. & Cía. S.R.L.   Culpina 744/46  Capital Federal - Argentina (1406)

 
 

Tel: (011) 4612-6365  Technical Service: (011) 4612-3507

 
 

E-Mail: maciahnos@gmail.com

 
     
   

 
 
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