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Sandwiches (Belgian)


Flour (high protein) 100% 10000 g
Proson Luxe au Beurre » 15% 1500 g
Fresh Yeast 7% 700 g
Sugar 5% 500 g
Dairy Butter 2% 200 g
Salt 1,5% 150 g
Water approx. 58% 5800 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. 30 minutes
Dividing Divide and round up Mould into fingerbreads/sandwiches Place the dough pieces on baking sheets
Final proof Approx. 45-60 minutes
Decorating Just before baking brush with egg wash
Baking Approx. 7 minutes at 270ºC
BRC Halal Kosher RSPO Skal

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