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Cadets
Ingredients
| Flour | 100% | 10000 g |
| Fresh Yeast | 6% | 600 g |
| Sonplus Melk (Milk) » | 5% | 500 g |
| Crème Sonnomel » | 5% | 500 g |
| Salt | 1,5% | 150 g |
| Water approx. | 54% | 5400 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 25ºC |
| Bulk proof | Approx. 30 minutes |
| Scale | Approx. 1700 grams (30 pieces) |
| Dough proof | Approx. 15 minutes |
| Dividing | Divide and round up Place the dough pieces on a with rice flour prepared workbench Sprinkle with rice flour and cover with plastic sheets |
| Dough proof | Approx. 20 minutes |
| Moulding | Press the dough pieces with the cadet plug PLace the dough pieces upside down an slightly folded between doilies |
| Final proof | Approx. 45 minutes, full leave to rise |
| Processing | Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets |
| Baking | Approx. 15 minutes at 250ºC with a bit steam |
