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Inverno Snack


Flour (high protein) 50% 5000 g
Inverno 50% 5000 g
Sugar 10% 1000 g
Fresh Yeast 6% 600 g
QS Croustillant (Crispy) » 0,5% 50 g
Egg 10% 1000 g
Water approx. 35% 3500 g
Laminating butter 50% 5000 g
CrediCrem Toffee % g
Chocolate drips or almond shavings % g
SonExtra Shine % g
Working method
Kneading Mix all ingredients into a smooth and well developped dough. Mix approx. 6 minutes in first gear and approx. 3 minutes in second gear.
Dough rest Approx. 12 hours in refrigerator, covered with plastic
Laminate Fold in laminating butter and laminate 2 x 4, give in between a rest in refrigerator or freezer
Dough rest Approx. 45 minutes in refrigerator covered with plastic. After this dough is ready to use
Moulding Rool into a slide approx. 3,5 mm. thickness and 13 cm. wide. Cut strips of 4 x 13 cm. Pipe 45 grams CrediCrem Toffee on top. Sprinkle with chocolate drips or with almond shavings if desired
Final proof Approx. 60 minutes at 28ºC
Baking Approx. 18 minutes at 200ºC with steam
Finishing Direct after baking, on the hot product, spray with SonExtra Shine
BRC Halal Kosher RSPO Skal

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