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Paczek (Poland)


Flour 100% 10000 g
Soft Paste 15% 1500 g
Fresh Yeast 6% 600 g
Salt 1% 100 g
Eggs 15% 1500 g
Water approx. 40% 4000 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Bulk proof Approx. 10 minutes
Scale Approx. 1800 grams (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up Place the dough pieces on sheets
Final proof Approx. 55 minutes
Baking Fry approx. 6 min at 180ºC
Finishing Fill with Creme Pattisier and decorate with fondant
BRC Halal Kosher RSPO Skal

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