Dough:

• Wheat Flour: 7.000 kg
• REX CHIA: 3.000 kg
• GOLDEN CROISSANT: 2.500 kg
• Butter or Margarin: 0.400 kg
• Fresh Yeast: 0.300 kg
• Water (0 ° C), approx.: 5.500 l
• Total weight: 18.700 kg

Filling:

• MELLA MOHN GOURMET: 1.500 kg
• Water: 0.750 l
• Total weight: 2.250 kg

Mixing time: 3 + 7 minutes

Dough temperature: 12 – 14° C

Introduction for use: After the fermentation, 0.250 – 0.300r g butter or margarine is folded into each 1 kg dough (make sure the temperature of butter sheet is 12 ° C). Give the turns and between each turn allow to rest the dough for 30 minutes in refrigerator. Spread the dough to 3mm thickness and 50 cm length. Add filling on the top and roll it and cut stuffed dough in small pieces.

Bulk fermentation: 15 minutes

Scaling weight: 0.750 kg

Final proof: 90 - 120 minutes (28° C , 75%)

Baking temperature: 210° C, Slightly steam

Baking time: 18 - 25 minutes

General Hint: Add 50gr of MELLA MOHN GOURMET’s filling to each 110gr dough approximately.