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Frankfurter Rolls


Flour 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Yeast 5% 500 g
Sonplus Luxe (Luxury) » 10% 1000 g
Water approx. 54% 5400 g
Frankfurter Sausages, approx. 330 pieces % g
Grated Cheese approx. 5% 500 g
Working method
Kneading Mix all ingredients into a well developed dough
Dough temperature Approx. 26-27ºC
Scale Approx. 1500 grams
Dough rest Approx. 10 minutes
Dividing Divide and round up
Dough rest Approx. 10 minutes
Moulding Roll out the dough and fold in a Frankfuter sausage
Decorating Decorate it with cheese
Final proof Approx. 30 minutes
Baking Approx. 8 minutes at 250ºC
BRC Halal Kosher RSPO Skal

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