Tomato oil for bread dough

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Place the dried tomatoes in a pacotizing® beaker and cut once with the Coupe Set knife without overpressure. Add the remaining ingredients.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® 4 times with normal pressure in Jet mode, pour the oil into a very fine cloth and allow to drain.

Tip: The oil works very well in focaccia dough. Brush with the oil before folding the dough for the last time. Brush the dough with the oil again before baking.

Recipe from Ährnst – Backwaren