Group 1
Ingredient
KG
Water
1.000
1.000
Wheat flour
1.200
Margarine
0.150
Sugar
0.100
0.020
0.020
Total Weight: 3.490
Mixing time: 5 minutes on slow speed, 10-12 minutes on high speed.
Dough temperature: 26-28 °C.
Dough weight: 60g.
Resting time: 20 minutes.
Thickness: 2,5 mm.
Proving time: (37°C 78% moisture) 90 minutes.
Starting temperature: 230°C.
Baking temperature: 230°C.
Baking time: 5 minutes.
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