MIN. Baking time

Temperature (in °C)

ingredients danish dough:
3,500 kg wheat flour, type 550
0,600 kg Westfalia Backstabil Pro
0,250 kg yeast
0,140 kg whole milk powder
0,050 kg salt
0,350 kg eggs
1,450 kg water, cold
6,340 kg total amount

2,000 kg Westfalia Melange Platte

Cinnamon-sugar MIx:
mix 1,000 kg sugar with 50g cinnamon

 

 

Method:

knead the danish dough 2 minutes by slow and 4 minutes by fast in a kneading machine. Laminate 2kg Westfalia Melange Platte with 3 single folds.
Roll the dough to a width of 50cm and a thickness of 2,5mm, moisture the surface with some water.

Spread a part of the cinnamon-sugar mixture on the lower dough-half, then turn the upper half over. Cut pieces of 4mm width, after a short resting time, twist them to sticks of approx. 40cm length.

Lay the twisters on prepared baking sheets, bake them ¾ proofed with a little steam.

After baking spread the Twisters with liquid butterfat and cover with cinnamon-sugar.

Baking temperature: 180 – 190 °C
Baking time: 18 – 20 minutes

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