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Inverno Snack

Ingredients

  • 5000 g - 50% Flour (high protein)
  • 5000 g - 50% 66
  • 1000 g - 10% Sugar
  • 600 g - 6% Fresh Yeast
  • 1000 g - 10% Egg
  • 3500 g - 35% Water approx.

Laminating:

  • 5000 g - 50% Laminating butter

Filling::

  • CrediCrem Toffee
  • Chocolate drips or almond shavings

Finish::

  • SonExtra Shine

Working method

  • Mix all ingredients into a smooth and well developped dough. Mix approx. 6 minutes in first gear and approx. 3 minutes in second gear.
  • Dough temperature: approx. 45 minutes in refrigerator covered with plastic. After this dough is ready to use
  • Dough rest: Approx. 12 hours in refrigerator, covered with plastic
  • Fold in laminating butter and laminate 2 x 4, give in between a rest in refrigerator or freezer
  • Roll into a slide approx. 3,5 mm. thickness and 13 cm. wide. Cut strips of 4 x 13 cm. Pipe 45 grams CrediCrem Toffee on top. Sprinkle with chocolate drips or with almond shavings if desired
  • Final proof: Approx. 60 minutes at 28ºC
  • Baking: approx. 18 minutes at 200ºC with steam
  • Direct after baking, on the hot product, spray with SonExtra Shine