Image of The Mill announces
Image of The Mill announces


  •   2.4 kg Organic Farro flour
  •   600 g “Semi & Sole” Nordic flour
  •   1.35 lt water
  •   60 g salt
  •   90 g yeast
  •   500 g margarine (for every 2.4 kg of dough)

In a spiral mixer, combine all ingredients and knead first for about 7 minutes at the 1st speed setting and then for 4 minutes at the 2nd. Once the dough is formed, model the dough into a cylinder. Stir in margarine and proceed with 3x3 folds as for savory croissants. Before proceeding with the final step, let the dough rest for about 5 minutes. Roll out the dough and cut it into the desired size. We recommend a size of about 50 g. Proceed by forming it into the desired shape.

Put in proofing tray at 88° C with 80% humidity. Recommended time: about 60-80 minutes.

Bake with steam for about 15 minutes, with the routinely used temperature.

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