Swedish Sandwich soft cake – soft dough concentrate

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Ingredients

Group Sandwich Soft Cake base

Water

1.000

Wheat flour

1.300

Bakels Soft Dough Concentrate

0.500

Sugar

0.200

Rapeseed oil

0.150

Sifted rye flour

0.300

Bakels Fermdor R Classic

0.030

Bakels Dry Yeast

0.040

Total Weight: 3.520

Method

Mixing time: 5 + 10 minutes
Resting time: 20 minutes
Roll down to 4 mm
Fermenting time: approx. 80 minutes
Prick the bread.
Baking temperature: 190°C
Baking time: approx. 20 minutes
Dough weight:
600 g in a 26 cm round cake tin
400 g in a 22 cm round cake tin
250 g in a 16 cm round cake tin
Fill the layers with a savory filling of
your choice and decorate with cream cheese and vegetables.

Product Used