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with TYPE 00 BREAD-MAKING flours

For the biga

Type 00 SUPER P flour: 1500 g
Water (40%): 600 g
Brewer's yeast: 15 g
Mix the ingredients to get a dough. Leave to rest according to standard guidelines.


BIGA: 2115 g
Type 00 BIOVE feeding flour: 1500 g
Malt extract: 20 g
Brewer's yeast: 10 g
HYLARIO: 200 g
Water: 850 g approx.
Lard: 60 g
Salt: 53 g
EVO: 60 g

FOR THE FINAL DOUGH: Mix all the ingredients on 1st speed for 10 minutes and then on 2nd speed for further 3-4 minutes. Mix all the ingredients until the dough is smooth and elastic. These times are indicative for a spiral mixer.

RESTING: Let the dough rest for 10 mins approx. at 28°C/75% RH.

DIVIDING THE DOUGH: Portion the dough into 250g pieces and form each piece into a round shape. Let them rest covered for 20 mins approx. at 28°C/75% RH.

SHAPING: Pass the dough through the bread group twice and form a rolled cylinder that is not too tight. Separate the rolls thus obtained with the cloth and leave to rise.

PROOFING: Let the rolls rise covered with plastic or in a proofer at 28°C/75% RH for 60 mins approx. However, they should double in size.

BAKING: Cut each roll into two pieces with the appropriate tool and place on the baking sheet, making sure that the cut side is facing up.
Bake with valves in the open position, without steam, at 235°C for 5 mins approx. Close the valves, lower the temperature to 230°C and then finish baking. The valves will only be reopened for the last 5 minutes. Total baking time for 125g dough pieces: 20 mins approx. The Biova breads should be golden and crunchy.

Molini Lario S.p.A.
Via dei Platani, 609
22040 – Alzate Brianza (CO)
PH: +39 031 630491
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VAT N°: 00190660134