Keyword search:
Find recipe:
Find recipe:
-
Tin bread (open & closed)
-
Bloomers
-
Crispy bread (rolls)
-
Soft rolls and buns
-
Viennoiserie
-
Breads of the world
-
Sonneveld specialties
-
Bread snacks
-
Fruit breads
-
Pastry / Cakes
-
Pre-ferment
-
Clean Label
Find recipes by product:
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 |
