Dough:

• Wheat flour: 3.000 kg
• MELLA-HT-SUPERSOFT: 0.600 kg
• Butter: 0.480 kg
• Whole Egg: 0.300 kg
• Sugar: 0.180 kg
• Fresh Yeast: 0.200 kg
• Water (approx.): 1.200 l
• Total weight: 5.960 kg

Filling:

• MELLA PRALINE 10%: 1.200 kg
• MELLA HAZELNUT MIX: 0.300 l
• Total weight: 1.500 kg

Instructions:

Mixing time: 3 + 7 minutes, spiral mixer

Dough temperature: 26 – 27° C

Bulk fermentation time: 10 - 15 minutes

Scaling weight: 0.400 kg

Intermediate proof: 15 minutes

Processing: Twisted into toast molds

Topping: After baking brush with warm apricot jam

Final proof: +4° C, 16 hours

Baking temperature: 170° C in deck oven.

Baking time: 30 - 35 minutes