[ucaddon_single_heading title_text=”Superior #14 White Bread Base – Garlic Pesto-Parmesan Knot Roll” bottom_margin=”32″]

Superior #14 White Bread Base – Item #60012 – Pack Size 50 lb. Box

Pestolito – Item #40162 – Pack Size 40 lb. Bag 

Parmalito – Item #40190 – Pack Size 25 lb. Bag

Quesolito  – Item #40184 – Pack Size 25 lb. Bag

[ucaddon_recipe_ingredient_table ingredient_list_name=”Garlic Pesto-Parmesan Knot Roll” uc_items_data=”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”]
[ucaddon_single_heading title_text=”Procedure” title_element=”h2″ title_font_size=””]

Sweet and savory Garlic Pesto-Parmesan knot rolls.  Perfect for restaurants and pizzerias.  Made with Clean Label, Non-GMO, and Non-Dairy Cheese flavorings, this recipe is ideal for Kosher-Parve bakeries.

  1. Incorporate all ingredients on 1st speed for 2 minutes.
  2. Mix on 2nd speed for 8 minutes; Target dough temperature 78°F.
  3. Bulk ferment for 15 minutes.
  4. Divide and pre-shape into logs.
  5. Intermediary proof, 10-15 minutes.
  6. Roll out to 12″ and make into knot shape.
  7. Proof for 45-60 minutes.
  8. Bake at 420°F for 15 minutes.
  9. Toss with garlic oil and chopped parsley.
[ucaddon_material_design_buttons button_text=”Spec Sheet” href=”https://breadpartners.com/wp-content/uploads/2019/02/Superior-14-White-Bread-Base-Spec-4-18-18.pdf” target=”_blank”][ucaddon_material_design_buttons button_text=”Spec Sheet” href=”https://breadpartners.com/wp-content/uploads/2019/02/Pestolito-Spec-3-12-18.pdf” target=”_blank”][ucaddon_material_design_buttons button_text=”Spec Sheet” href=”https://breadpartners.com/wp-content/uploads/2019/02/Parmalito-Spec-3-21-18.pdf” target=”_blank”][ucaddon_material_design_buttons button_text=”Spec Sheet” href=”https://breadpartners.com/wp-content/uploads/2019/02/Quesolito-Spec-3-21-18.pdf” target=”_blank”][ucaddon_material_design_buttons button_text=”Application Sheet” href=”https://breadpartners.com/wp-content/uploads/2019/02/Superior-14-White-Bread-Garlic-Parmesan-Knot-Roll-Application-Sheet.pdf” target=”_blank”]
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