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Flour 100% 10000 g
Salt 1,7% 170 g
Fresh Yeast 3% 300 g
QS Croustillant (Crispy) » 3% 300 g
Water approx. 58% 5800 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Dough pieces approx. 300 grams
Dough proof Approx. 15 minutes
Moulding Mould as a baguette
Final proof Approx. 60 minutes
Decorating Incise just before baking
Baking Approx. 25 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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