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Luxury Sandwiches


Flour 100% 10000 g
Proson Luxe au Beurre » 15% 1500 g
Fresh Yeast 5% 500 g
Salt 1.5% 150 g
Water approx. 55% 5500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Approx. 1600 gram (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up
Dough proof Approx. 10 minutes
Moulding Mould into rolls. Place the dough pieces on baking sheets
Final proof Approx. 80 minutes
Processing Just before baking brush with Egg wash if necessary
Baking Approx. 9 minutes at 260ºC
BRC Halal Kosher RSPO Skal

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