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29 Mar 2023
Flour | 1000g | 100% |
Fresh yeast | 60g | 6% |
Sugar | 60g | 6% |
Salt | 15g | 1.5% |
Skimmed milk powder | 30g | 3% |
Whole eggs | 150g | 15% |
Butter | 200g | 20% |
Trimoline | 40g | 4% |
Water | 400g | 40% |
Mimetic Incorporation | 200g | 20% |
Soft'r Melting | 10g | 1% |
Pearl Sugar P4 | 800 | 80% |
Previous Manipulation | Mixing 3' slow 3' fast then add the fats. Add the pearl sugar at the end of the final mixing | |
Mixing Time | 00:03:00 1st Speed 00:04:00 2nd Speed |
|
Dough ºC / ºF | 27 °C | |
Bulk Fermentation | 00:10:00 | |
Scale | 100 grams | |
Intermediate Proof | 00:10:00 | |
Make Up | Roll slightly oblong and place on a well buttered tray. | |
Final Fermentation | 00:45:00 | |
Manipulation After Final Fermentation | Bake the waffle in waffle maker for +/- 3 min @ 220°C |
Mix the pearl sugar with some softened butter. This will prevent the sugar from easy melting during baking.
© Puratos 2024
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