MIN kneading time

MIN. baking time

temperature

Basic recipe

10,000 kg WESTFALIA Butter-Hefe-Quarkteig
1,700 kg whole egg
0,600 kg yeast
3,300 kg water
15,600 kg Butter-Hefe-Quarkteig

Fruit mixture
2,500 kg cranberries
0,750 kg orange and lemon peel
0,750 kg nuts, grated

19,750 kg total amound

 

method:

knead the ingredients to a yeast dough and add the fruits at the end of the kneading process.

kneading time: 2 minutes slow, 6 minutes fast
use like yeast dough

dough temperature: 25 – 27 °C
resting time:
approx. 15 minutes
baking temperature:
approx. 190 °C
baking time: approx. 30 minutes by 450g dough piece

Cranberrie Bread with Butter-Hefe-Quarkteig.pdf