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Flour (high-protein) 100% 10000 g
Proson Luxe au Beurre » 10% 1000 g
Yeast 6% 600 g
Proson Luxe Gourmand » 3% 300 g
Salt 1,5% 150 g
Water Approx. 54% 5400 g
Sugar Nibs P4 35% 3500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough Take off a piece of dough as cover.
Dough temperature Approx. 26ºC
Scale For each piece: Dough coats 100 grams Sugar dough 330 grams and rounding
Dough proof Approx. 10 minutes
Moulding Mould as a round loaf, close the dough in with the coat Place the dough pieces into aluminium pie-plates If desired brush with egg wash
Decorating Incise and decorate with sugar nibs
Final proof Approx. 45 minutes
Baking Approx. 25-30 minutes at 210ºC
BRC Halal Kosher RSPO Skal

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