MIN kneading time

MIN. baking time

temperature

ingredients for 70 Franzbrötchen (unit weight approx. 110g)

Danish Pastry
2,200 kg wheat flour, type 550
0,850 kg water, cold
0,400 kg whole egg
0,300 kg Westfalia Backstabil Pro
0,160 kg yeast
0,060 kg milkpowder
0,025 kg salt

filling:
0,500 kg Westfalia Supcreme, 16°-20°
0,100 kg Westfalia Kaltkrem Super
1,000 kg sugar
0,100 kg whole egg
0,075 kg cinnamon

3,995 kg basic dough
2,000 kg Westfalia Plunder Block

7,770g total amount

 

method:

basic dough kneading time: 2 minutes slow, 7 minutes fast (in aspiral mixer)

Let the dough rest for 10 minutes. Laminate the WESTFALIA puff pastry margarine with 3 single folds.

filling:

Whip the filling ingredients fast in a mixer machine for approx 5 minutes.
Roll the dough to a thickness of 2.5 mm and to a width of approx 45cm, then spread the filling evenly. Next roll up the dough from the lengthways. Roll the dough slightly flat with a rolling pin and cut into pieces with a width of 5 cm. Press the middle of the pieces with a round wood implement and lay them of prepared baking sheets.

proofing time: approx. 50 Minutes
baking temperature:
convection oven approx. 180 °C (setting as for croissants)
baking time: approx. 16 – 18 minutes, bake with a little steam

Franzbrötchen-english.pdf