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// Accueil / Recettes / Skolebrød



Flour 100% 10000 g
Salt 0,1% 10 g
Yeast 8,7% 870 g
zie product_id 15% 1500 g
Sugar 19,5% 1950 g
Butter 8,7% 870 g
Water approx. 43-44% 4300-4400 g
Kneading Mix all ingredients into a well developed dough.
Dough temperature Approx. 25-30ºC.
Scale Approx. 1800 grams for 30 pieces.
Intermediair proof Approx. 10 min. Then devide and round.
Dough rest Approx. 10 min.
Moulding Like finger roll.
Final proof Approx. 60 min. After 30 min. cut the dough piece in the length and fill with bake stable cream.
Baking Approx. 10 min. at 210ºC.
Decorating With icing and coconut.
BRC Halal Kosher RSPO Skal

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