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Italian Cocktail Stick


Flour 100% 10000 g
Fresh Yeast 6% 600 g
Sonplus Luxe (Luxury) » 5% 500 g
Sonplus Krokant Extra (Crispy) » 2% 200 g
Salt 1.5% 1500 g
Oregano (fresh) 2% 200 g
Basilicum (vers) 1,5% 150 g
tomato paste 3% 300 g
Fresh Garlic; 5 cloves .% . g
Water approx. 51% 5100 g
Butter for laminating 40-50% 4000-5000 g
Working method
Kneading Mix all ingredients into a dough wich is not fully developed
Dough temperature Approx. 24ºC
Dough rest Approx. 10 minutes in the refridgerator
Laminate Fold the butter plastically before folding (40% of the dough, = approx. 60% of the flour) Laminate it, fold in twice in three (2 x 3) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in three (1 x 3) Let the dough rest again in the refrigerator
Moulding Roll the dough into a slice with a thicknees of approx. 8 mm Cut into straps with a width of 1 cm and 25 cm long Make a \\\"spiral\\\" form out of the straps, stretch it up to 30 cm Place the dough pieces on baking sheets and flatten slightly
Final proof Approx. 45 minutes
Baking Approx. 25 minutes at 200 ºC, with steam Open the steam slide during the last 5 minutes
BRC Halal Kosher RSPO Skal

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