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Ingredients
2kg
Raisins
Method
Mixing time: 4 + 4 minutes
Dough temperature: 25° C
Bulk fermentation time: none
Scaling weight: 2.100 kg (30 pieces of 0.070 kg)
Intermediate proof: 20 minutes
Processing: square rolls
Final proof: approx. 55 minutes
Baking temperature: 230° C, giving steam
Baking time: approx. 20 minutes
