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Bicycle Wheel (Tour de France)


Flour 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Fresh Yeast 2,5% 250 g
Sonplus Krokant Extra (Crispy) » 2% 200 g
Water approx. 57% 5700 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Dough pieces approx. 450 grams and rounding
Dough proof Approx. 35 minutes
Moulding Roll out, keep it round, on the machine at position 8
Final proof Approx. 45 minutes
Decorating Just before baking sprinkle with rye flour and press with the cake divider
Baking Approx. 20-25 minutes at 230ºC with steam
BRC Halal Kosher RSPO Skal

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