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Choco Miekske (Belgian)


Flour 50% 5000 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Proson XS (extra softness) » 1% 100 g
Water approx. 50% 5000 g
Raisins 30% 3000 g
Sugar nibs P2 15% 1500 g
White Choco drips 15% 1500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
Dough temperature Approx. 26ºC
Scale Approx. 1500 grams (30 pieces)
Dough proof Approx. 10-15 minutes
Dividing Divide en round up Place the dough pieces on baking sheets
Final proof Approx. 80 minutes
Baking Approx. 11 minutes at 230ºC
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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