Recipe: Windmill

9 Aug 2017

Bread improver
Sapore
Fillings
S500
Sourdough
Margarines and specialty fats
Mimetic
Recipe

Recipe: Windmill

Ingredients

  • 1000 g / 100% of Wheat flour
  • 460 g / 46% of Water (±)
  • 50 g / 5% of Yeast
  • 20 g / 2% of Salt
  • 100 g / 10% of Sugar
  • 10 g / 1% of S500 Acti-Plus
  • 50 g / 5% of Sapore Carmen
  • 50 g / 5% of Mimetic (in the dough)
  • 500 g of Mimetic (lamination)

Filling

  • 1000 g of Cremygel
  • 100 g of Summun Noix
  • 30 g of Classic Caramel
  • Roasted almonds

Working Method

  1. Mixing spiral: 4' slow and 6' fast
  2. Dough temperature: Max. 21°C
  3. Roll out: At 8 mm and put in freezer for 30' at 180°C
  4. Lamination 1: Give 2 single folds and put in fridge for 30'
  5. Lamination 2: Give 1 single fold and roll out at 3.6 mm
  6. Make up: Cut square of 8 x 8 cm; give 4 incisions and flip over
  7. Final proofing: ± 90' at 28°C and 80% RH
  8. Decoration before baking: Glaze with Sunset Glaze and put fillings on top
  9. Oven temperature: 210°C; deck oven
  10. Baking time: 18'