Healthier Concha

• Mixing spiral: Mix for 6min on slow speed without Mimetic. Add Mimetic and mix for 5min on fast speed. 
• Dough temperature: 25°C
• Bulk fermentation: 1h at ambient temperature
• Scaling and pre-shaping: 50g and make round
• Decoration: Place a 6cm circle of concha paste on top and stamp it with the concha tool. Dust rye flour and cut one time on the top.
• Baking: 15min in deck oven at 190°C top -180°C bottom
• Finition: Pipe 20g of Topfil Finest Mango from the bottom. 

Mix all the ingredients together until a homogeneous dough forms. Roll it out between two sheets of baking paper to a thickness of 3mm.