Name: Limburg Flan Apricot - Sonnet Limburgse Vlaaimix (flans)
Ingredients: 10000 g - 100% Flour; 4000 g - 40% Sonnet Limburgse Vlaaimix (flans); 600 - 800 g - 6 - 8% Yeast; 150 g - 1.5% Salt; 4400 g - 44% Water approx.; 7810 g - 78.1% Apricot filling (tinned) pulp; 1880 g - 18.8% Sugar; 310 g - 3.1% Cold Binder approx.

Limburg Flan Apricot - Sonnet Limburgse Vlaaimix (flans)

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Ingredients Method Notes

Ingredients

10000 g - 100% Flour
4000 g - 40% Sonnet Limburgse Vlaaimix (flans)
600 - 800 g - 6 - 8% Yeast
150 g - 1.5% Salt
4400 g - 44% Water approx.

Apricot flan Filling:

7810 g - 78.1% Apricot filling (tinned) pulp
1880 g - 18.8% Sugar
310 g - 3.1% Cold Binder approx.

Method

Mix all ingredients into a well developed dough, but not too smooth
Dough temperature: approx. 25ºC
Scale: approx. 300 grams for a flan tin of diameter 28 cm Scale: approx. 250 grams for a grid or lid Scale: approx. 350 grams for a flan tin of diameter 28 cm with a high rim Round up the dough pieces
Dough proof: Approx. 30 minutes
Roll the dough pieces to slices with a thickness of approx. 2 mm. Apply a thin layer of dough in the pan, press the edges slightly and add the filling. Add on each tin 900 grams of filling. Apply a grid or lid
Final proof: Approx. 20 minutes
Baking: approx. 25 minutes at an oven temperature of 220ºC
Mix the sugar and cold binder, mix it in the fruits, process on bakery temperature

Notes

There are also many ways to bake Limburg flans besides the above mentioned recipes.