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// Accueil / Recettes / Craquelin



Flour (high-protein) 100% 10000 g
Salt 1,7% 170 g
Yeast 6% 600 g
zie product_id 10% 1000 g
zie product_id 3% 300 g
Water Approx. 54% 5400 g
Pearl Suger P4 35% 3500 g
Kneading Mix all ingredients into a well developed dough. Take off a piece of dough as cover.
Dough temperature Approx. 26ºC.
Scale For each piece: dough coats 100 grams. Sugar dough 330 grams
Bowl proof Mould loosely and use a bowl proof of 10 minutes.
Moulding Close the dough. Put into aluminium baking shape. Posssibly cover with egg.
Decorating Cutting and decorating with grains of sugar and egg or sonshine.
Final proof Approx. 45 minutes.
Baking Approx. 25-30 minutes at 210ºC.
BRC Halal Kosher RSPO Skal

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