Group Dough
Ingredient
KG
%
Wheat flour
1.500
100.00
Water
0.750
50.00
Sugar
0.150
10.00
Full fat milk
0.050
3.00
Salt
0.030
2.00
Total Weight: 2.480
Group lamination
Ingredient
KG
%
Bakels Karitè Gold
0.750
29.00
Total Weight: 0.750
Group saffran
Ingredient
KG
%
Aromatic Saffron Extract
-
-
Total Weight: 0.000
Run with cold ingredients and mix the dough moderately.
Run with cold ingredients and mix the dough moderately.
Wrap the dough and refrigerate, preferably overnight.
Take 200g of dough and mix in the saffron to a suitable color.
Roll the dough with 750g, 4x2 strokes. cool between strokes, keep dough around 14-15 C.
Cut to the appropriate size, and fill with manure remnants mixed with saffron.
Ferment slowly in a fermenter cabinet at about 32 C for 2 hours.
Bake at 200C for 17-18 minutes.
Wrap the dough and refrigerate, preferably overnight.
Take 200g of dough and mix in the saffron to a suitable color.
Roll the dough with 750g, 4x2 strokes. cool between strokes, keep dough around 14-15 C.
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