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Crackers

Ingredients

Flour 50% 5000 g
Vitason Licht Meergranen (multigrain light) 50% » 50% 5000 g
Margarine 20% 2000 g
Fresh Yeast 3% 300 g
Water approx. 42% 4200 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26°C
Scale Dough pieces approx. 1650 grams and fould square
Dough proof Approx. 20 minutes
Moulding Roll the dough pieces into slices with a thickness of approx. 2.5 mm Place the slice on baking sheets, prick through the dough and cutting 6 x 12 cm
Final proof Approx. 20 minutes
Baking Approx. 30 minutes at 200°C Open steam slide after 20 minutes
BRC Halal Kosher RSPO Skal

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