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Flour 100% 10000 g
Pork fat 10% 1000 g
Fresh Yeast 3-4% 300-400 g
Salt 2% 200 g
Sugar 1% 100 g
Sonplus Donci 0,5% 50 g
Water approx. 48-55% 4800-5500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 22-28ºC
Scale Approx. 2000 grams (20 pieces)
Dough proof Approx. 5-15 minutes
Dividing Divide and round up
Moulding Mould the dough pieces into pretzels
Final proof Approx. 30-60 minutes
Baking Approx. 10-14 minutes at 210-240ºC
BRC Halal Kosher RSPO Skal

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