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Flour 100% 10000 g
Fresh Yeast 4% 400 g
QS Croustillant (Crispy) » 3% 300 g
Salt 1,7% 170 g
Sonextra Shortening Clean Label » 1% 100 g
Water approx. 57% 5700 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Approx. 1600 grams (30 pieces)
Dough proof Approx. 15 mins and dividing/rounding, then let the dough pieces expand for 5 minutes
Moulding Place the dough pieces on the prepared sheeters, then chop and turn over
Final proof Approx. 60 minutes and turn over again
Baking Approx. 18 minutes at 240ºC with steam
BRC Halal Kosher RSPO Skal

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