Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Mild
0.030
Fresh yeast
0.030
Salt
0.020
Lecitem 1000
0.020
Water
0.730
Honey
0.050
Sultanas
0.150
Dried apple
0.100
Roasted hazelnuts (chopped)
0.050
Total Weight: 2.180

Method

1. Mix all ingredients (except apple, sultanas and roasted hazelnuts) for approximately 7 minutes slow and 5 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Add the apple, sultanas and roasted hazelnuts and mix for 1 minute on slow speed.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 500g, mould into Vienna shape and dip into museli mix (oats and hazelnuts 1:1).
6. Prove for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Cut the top of the dough three times at a 45° angle.
8. Bake at 220°C, falling to 190°C for 30-40 minutes, with steam.
9. Pull out damper after 20 minutes.

Ingredients

Group 1
Ingredient
KG
Wheat flour
1.000
Fermdor W Mild
0.030
Fresh yeast
0.030
Salt
0.020
Lecitem 1000
0.020
Water
0.730
Honey
0.050
Sultanas
0.150
Dried apple
0.100
Roasted hazelnuts (chopped)
0.050
Total Weight: 2.180

Method

1. Mix all ingredients (except apple, sultanas and roasted hazelnuts) for approximately 7 minutes slow and 5 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Add the apple, sultanas and roasted hazelnuts and mix for 1 minute on slow speed.
4. Bulk for 60 minutes at a controlled temperature of 25-28°C, covered with plastic.
5. Scale at 500g, mould into Vienna shape and dip into museli mix (oats and hazelnuts 1:1).
6. Prove for 45-60 minutes at a controlled temperature of 25-28°C, covered with plastic.
7. Cut the top of the dough three times at a 45° angle.
8. Bake at 220°C, falling to 190°C for 30-40 minutes, with steam.
9. Pull out damper after 20 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas