0,500 kg | BÖCKER Levino |
10,000 kg | Weizenmehl |
1,200 kg | Zucker |
1,500 kg | Butter |
1,500 kg | Eier |
3,500 l | Milch |
0,100 kg | Salz |
0,500 kg | Hefe |
18,800 kg | Zopfteig |
Knetung | 3 Minuten langsam, 5 Minuten schnell |
Teigtemperatur | 25 - 26 °C |
Teigeinwaage | 250 g |
Teigruhe | 2 x 10 Minuten |
Gare | 32 °C / 85 % relative Luftfeuchte |
Garzeit | 30 - 40 Minuten |
Backtemperatur | 220 °C abfallend auf 200 °C Oberhitze 210 °C abfallend auf 190 °C Unterhitze |
Backzeit | 30 - 40 Minuten |
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