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Mexibattas

Ingredients

Flour 50% 5000 g
Vitason Mais (maize) 50% » 50% 5000 g
Fresh Yeast 3% 300 g
Cajun Spice Mix 3% 300 g
Water approx. 56% 5600 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1700 grams (30 pieces)
Dough proof Approx. 20 minutes
Dividing Sprinkle a huge amount of rye flour on the division plate and press out the dough piece, sprinkle a huge amount of rye flour on top if it again. Then divide but do not round up. Place the dough pieces on the baking sheets and slightly flatten them
Final proof Approx. 60 minutes
Baking Approx. 18 minutes at 230ºC with a little steam
BRC Halal Kosher RSPO Skal

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