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Spring Twig


Flour 25% 2500 g
CreationS Sunflower » 25% 2500 g
Sonnetmix Inverno » 50% 5000 g
Fresh Yeast 8% 800 g
Sonplus Grof Volkoren (Wholemeal) » 2% 200 g
QS Luxe Superieur (Soft Luxury Bread) » 10% 1000 g
Water approx. 52% 5200 g
Hazelnut pieces (burnished) 30% 3000 g
Raisins 20% 2000 g
Dried Apricots pieces 10% 1000 g
Icing Sugar % g
Almond Flakes % g
Working method
Decorating Decorate the product with icing sugar
Kneading Mix all ingredients into a well kneaded dough, mix directly in the filling
Dough temperature Approx. 26ºC
Scale Approx. 1800 gram
Dough proof Approx. 10 minutes
Dividing Divide with divider moulder in 30 equal pieces
Processing Two pieces together, strike out the almond flakes and cut in
Final proof Approx. 90 minutes
Baking Approx. 10 minutes at 240ºC
Extra information
Remarks For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly
BRC Halal Kosher RSPO Skal

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