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Sandwiches (Belgian)


Flour 100% 10000 g
Crème de Luxe » 15% 1500 g
Granulated Sugar 5-10% 500-1000 g
Fresh Yeast 7% 700 g
Salt 1,7% 170 g
Water approx. 53% 5300 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1600 grams (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up
Dough proof Approx. 5 minutes
Moulding Mould as finger rolls. Place the dough pieces on baking sheets
Final proof Approx. 80 minutes
Decorating Just before baking brush with egg wash
Baking Approx. 8 minutes at 250ºC
BRC Halal Kosher RSPO Skal

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