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Mixing ratio
Recipe
- FARINE FRANCAISE T55 1600 g
- Herb Base mix (Savory spice for bread) 400g
- Bread Improver Excel 10g
- Butter 100g
- Salt 36g
- sugar 80g
- egg 200g
- Instant yeast 60g
- cold water 1000g
- Sheet butter 250g
Cooking process
Recipe
- - Mixing L2 M5 , Dough Temp 20 degree
- Laminate 3 x 3 (1 kg dough + 250g sheet butter)
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