| Kgs | ||
|---|---|---|
| Flour | 1.000 | |
| Water - 8°C | 0.480 | |
| Fresh yeast | 0.050 | |
| Salt | 0.008 | |
| Sugar | 0.080 | |
| S500 | Bakery | 0.012 | |
| Sapore Carmen 50 | 0.030 | |
| Mimetic Incorporation | 0.050 | |
| For lamination | ||
| Mimetic Incorporation | 0.450 | |
| Filling | ||
| Vivafil Strawberry | Patisserie | As required | |
| Glaze pre-bake | ||
| Sunset Glaze | Bakery | ||
| Glaze after baking | ||
| Harmony Sublimo | Patisserie | As required | |
| total | 2.160 |
Mixing Spiral for 2 mins slow, 3 mins fast.
Dough temperature 21°c.
Bulk fermentation 5mins at ambient temperature. Sheet down to 8mm, freeze for 30 mins. Lamination 1 give 2 single folds and put in chiller for 30 minutes.
Lamination 2 give 1 single fold
Make up Laminate to 4mm.
Stamp out star shapes and lay out on a tray.
Final fermentation 90 mins at 28°c and 80% HR
Decoration before baking
Glaze with Sunset Glaze. Baking 200-190°C, 14 mins.
| Decoration after baking | |
| Glaze with Harmony Sublimo. |
