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Summer Sun


Flour 50% 5000 g
Vitason Mais (maize) 50% » 50% 5000 g
Fresh Yeast 5% 500 g
Sonplus Krokant Extra (Crispy) » 3% 300 g
Water approx. 57% 5700 g
Corn Grids 5% 500 g
Sun Flower Seeds 1% 100 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Approx. 1200 gram (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide, round up and shape into a pointy shape. Moisten and roll in to the corn grids. Place nine small pointed shape doughs in a circle and place one rounded up piece of dough in the middle. Decorate this last one with sun flower seeds
Final proof Ca. 60 minutes
Baking Approx. 18 minutes at 230°C, with a bit of steam
Baking in rotation oven Approx. 18 minutes at 210°C, with a bit of steam
BRC Halal Kosher RSPO Skal

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