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Mini Quark Buns Orange Chocolate


Flour 100% 10000 g
Sonnet Variatiemix Kwark » 200% 20000 g
Liquison Short Cake 10% 1000 g
Eggs 50% 5000 g
Water approx. 75% 7500 g
Candied Orangeade 4x4 mm 37.5% 3750 g
Chocolate Nibs (For use in baking products) 37.5% 3750 g
Working method
Kneading Mix all ingredients into a smooth and developed dough. Mixing time: approx. 5 minutes. After kneading directly mix filling in
Dough temperature Approx. 24ºC
Scale Weigh it in rollout pieces which are reasonably fast to process Leave it under a plastic in the dough rest
Dough rest Approx. 20 minutes
Processing Roll the dough pieces to a slice with thickness of 10 mm. Then stick it with a serrated pastry plug of 4 cm diameter. Approx. 18 gram each. Place the dough pieces on baking sheets. (Outcome: Approx 2791 pcs)
Baking Approx. 12 minutes at 230ºC
Finishing Package the products after baking and cooling down
Extra information
Remarks Packaging advice: Wrap in plastic after cooling and decoration Storage: Cool and dry place
BRC Halal Kosher RSPO Skal

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