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Kramiek (Belgian)

Ingredients

  • 10000 g - 100% Flour (high-protein)
  • 1000 g - 10% Proson Luxe au Beurre
  • 600 g - 6% Yeast
  • 300 g - 3% Proson Luxe Gourmand
  • 170 g - 1.7% Salt
  • 5400 g - 54% Water approx.

Filling:

  • 3500 g - 35% Raisins

Working method

  • Mix all ingredients into a smooth and well developed dough After kneading directly mix filling in
  • Dough temperature: approx. 26ºC
  • Bulk proof: Approx. 10 minutes
  • Scale: Dough pieces approx. 400 grams and rounding
  • Dough proof: Approx. 10 minutes
  • Final proof: Approx. 45 minutes Brush with egg wash, if desired, after approx. 20 minutes
  • Baking: approx. 25-30 minutes at 210-220ºC
  • Mould as a short loaf Place the dough pieces into small baking tins
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly