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Schnittbrötchen Multi 10


Flour (Type 550) 70% 7000 g
Vitason Multi 10 30% » 30% 3000 g
QS Croustillant (Crispy) » 4% 400 g
Fresh Yeast 3% 300 g
Salt 1,5% 150 g
Water ca. 60% 6000 g
Working method
Kneading Mix allingredients into a smooth and well developed dough
Dough temperature Approx. 25°C
Scale Approx. 2100 grams (30 pieces)
Dough proof Approx. 10 minutes
Dividing Divide and round up. Mould short pointed rolls and place them with the lock on with starch prepared doilies Incise the dough pieces in the length with a sharp knife Turn after incise directly the dough pieces around so tha the incise lays on the doilies
Final proof Approx. 40 minutes (30°C - 75% moisture)
Processing Remove from the prover and get 10 minutes to dry in the bakery After drying the dough pieces turn on suitable trays and bake immediately
Baking Approx. 22-23 minutes at 230°C with a little steam
BRC Halal Kosher RSPO Skal

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