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Crispy Italian Rolls Parsley

Ingredients

  • 9500 g - 95% Flour
  • 500 g - 5% Rye Flour
  • 600 g - 6% Fresh Parsley
  • 400 g - 4% Fresh Yeast
  • 300 g - 3% Sonplus Krokant Extra (Crispy)
  • 150 g - 1.5% Salt
  • 300 g - 3% Olive Oil
  • 5500 g - 55% Water approx.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 26°C
  • Scale: Dough pieces of approx. 120 gram and rounding
  • Dough proof: Approx. 20 minutes
  • Final proof: Approx. 60 minutes
  • Baking: Approx. 18 minutes at 230°C with steam Bake it in a lightly coloured manner
  • Round up again and place the dough pieces on with rice flour prepared inserters or baking sheets
  • Just before baking sprinkle with Rice flour and incise each dough piece twice