3,000 kg | BÖCKER Myländer* |
3,000 kg | Weizenmehl 550 |
3,000 l | Wasser (ca.) |
9,000 kg | Myländer |
Teigausbeute | 200 (ca.) |
Teigtemperatur | 22 - 24 °C |
Stehzeit | 4 - 6 Stunden, danach verarbeiten oder gekühlt bei 4 - 8 °C lagern. |
Verarbeitungstoleranz | 24 Stunden |
*Anstellgut | nach 4 bis 6 Stunden abnehmen und bis zur Weiterverarbeitung bei 4 bis 8 °C lagern |
6,000 kg | BÖCKER Myländer |
7,000 kg | Weizenmehl 550 |
1,200 kg | Zucker |
0,500 kg | Butter |
0,100 kg | Salz |
1,000 l | Milch |
16,800 kg | Cornetto-Teig |
Einwaage | 60 - 80 g pro Rohling |
Gärzeit | 2 - 3 Stunden |
Gärraum | max. 28 °C |
Teigknetung | 2 und 5 Minuten (Spiralkneter) |
Teigtemperatur | 25 - 26 °C |
Teigruhe (kühl) | 30 Minuten |
Backtemperatur | 190 - 200 °C |
Backzeit | ca. 16 - 18 Minuten im Etagenofen. |
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