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Group Dough
Ingredient
KG
%
Wheat flour
1.300
72.00
Water
1.000
55.00
0.500
28.00
0.150
8.00
Margarine
0.150
8.00
Fresh yeast
0.100
5.50
Total Weight: 3.200
  1. Dough temperature: 26-28°C.
  2. Mixing time: 6 minutes on low speed, 2 minutes on high speed.
  3. Recovery time: 15 minutes.
  4. Dough weight: 60 g.
  5. Proving time: Approximately 45 minutes.
  6. Steam: 2 seconds.
  7. Baking temperature: 240°C.
  8. Baking time: 6 minutes.