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Trio Bread Snack

Ingredients

Dough 1 (yellow)

  • 2500 g - 50% VitaSon Mais (maize) 50%
  • 2500 g - 50% Flour
  • 100 g - 2% Fresh Yeast
  • 2750 g - 55% Water approx.

Dough 2 (light brown)

  • 2500 g - 50% VitaSon Licht Meergranen (multigrain light) 50%
  • 2500 g - 50% Flour
  • 100 g - 2% Fresh Yeast
  • 2750 g - 55% Water approx.

Dough 3 (dark brown)

  • 2500 g - 50% VitaSon Donker Meergranen (multigrain dark) 50%
  • 2500 g - 50% Flour
  • 100 g - 2% Fresh Yeast
  • 2750 g - 55% Water approx.

Filling 1:

  • 2100 g Cream cheese
  • 700 g Green pesto
  • 525 g Fried onions
  • 1400 g Grated old cheese

Filling 2:

  • 2100 g Cream cheese
  • 700 g Red pesto
  • 700 g Sun dried tomatoes
  • 1400 g Grated mozzarella cheese

Filling 3:

  • 2100 g Cream cheese
  • 700 g Red pesto
  • 700 g Chopped black olives
  • 1400 g Grated goat cheese

Finishing:

    Working method

    • Mix all ingredients per dough to a smooth and well developed doug
    • Dough temperature: approx. 26°C
    • Bulk proof: Approx. 15 minutes
    • Scale: Dough pieces approx. 1100 grams and fold for unroll
    • Make all fillings: Filling 1; Mix all ingredients together Filling 2; Mix all ingredients together Filling 3; Mix all ingredients together
    • Roll out pieces of dough up to 2 mm. thickness to a slice of approx. 30 by 60 cm. Bring on filling on slides: - Dough 1 approx. 675 grams filling 1 on each slide, - Dough 2 approx. 700 grams filling 2 on each slide, - Dough 3 approx. 700 grams filling 3 on each slide. Plak oprollen en vervolgens langer rollen tot ca. 100 cm. Stukken snijden van 2 cm. breed en deze plat in ringen leggen van 6 cm. doorsnede
    • Final proof: Approx. 45 minutes
    • Baking: Approx. 12 minutes at 220°C
    • Bring on marinade directly after baking: - Buns 1 (Dough 1/filling 1) with Sonextra Marinade Green Herbs, - Buns 2 (Dough 2/filling 2) with Sonextra Marinade Pomodori, -