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Sweet Laminated
Ingredients
| Flour | 100% | 10000 g |
| Levelesmix edes | 15% | 1500 g |
| Fresh Yeast | 2-3% | 200-300 g |
| Water approx. | 48-53% | 4800-5300 g |
| Filling | ||
| Margarine for laminating | 20% | 2000 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 5-12ºC |
| Laminate | Fold the butter plastically before folding Laminate it, fold in once in three (1 x 3) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in three (1 x 3) Let the dough rest again in the refrigerator |
| Dough rest | Approx. 10 minutes. |
| Moulding | Variable shapes and fillings |
| Final proof | Approx. 30-60 minutes |
| Baking | Approx. 10-14 minutes at 230-260ºC |
