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// Accueil / Recettes / Geveeg



Flour 100% 10000 g
Salt 1,5% 150 g
Yeast 2% 200 g
Water (approx.) 50-70% 5000-7000 g
Kneading Mix all ingredients into a well developed dough.
Dough rest Approx. 10 minutes.
Dividing Approx. 2000 grams for 20 pieces.
Moulding Roll the dough. Make rings.
Baking Boiling 3-4 minutes.
Decorating Cover with egg and sesame seed.
Baking Approx. 20 minutes at 250ºC.
BRC Halal Kosher RSPO Skal

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