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Nibble Sticks


Flour 50% 5000 g
Vitason Méditerranée 50% » 50% 5000 g
Yeast 4 % 400 g
Sonplus Krokant Extra (Crispy) » 2% 200 g
Water approx. 54% 5400 g
Laminating Margarine 30% 3000 g
Grated Cheese 10% 1000 g
A variety of seeds 10% 1000 g
Grated Cheese 5% 500 g
Working method
Kneading Mix all ingredients into a dough which is not well developed
Dough temperature Approx. 24ºC
Dough rest Approx. 10 minutes
Laminate Roll out the dough to a slice and thumb up the butter at 2/3 of the dough piece. After that, fold the piece in three. Roll again and fold in three, roll again and fold in three. The dough is now laminated three times in three (3 x 3)
Dough rest Approx. 10 minutes in the refrigerator
Processing Roll again and fold in three (1 x 3)
Moulding Roll the laminated dough to a slice with a thickness of 3 mm. Sprinkle the slice with grated cheese and the variety of seeds (filling) and folding. Brush with egg wash and sprinkle wit grated cheese (decoration). Cut strips of 3 cm wide and “spiralize\\\\\\\" them. Place the dough pieces on with baking paper prepared baking sheets
Final proof Approx. 45 minutes
Baking Approx. 15 minutes at 220ºC with a little steam
BRC Halal Kosher RSPO Skal

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