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Ingredients

10kg
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1.5kg
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1.2kg
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500g
Proson Wit Bourgondy (white)
500g
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150g
Salt
4.8l
Water
-
Filling: Cinnamon Paste

Method

Mix all ingredients into a smooth and well developed dough

Dough temperature: Approx. 28-30°C

Scale: Approx. 2100 grams (30 pieces)

Dough proof: Approx. 20-30 minutes

Moulding: Roll the dough pieces into a slice with a thickness of approx 3mm

Add Cinnamon Paste on the slice

Make a roll and cut slices

Place the slices on with baking paper prepared baking sheets

Final proof: Approx. 60-70 minutes

Baking: Approx. 10 minutes at 220°C

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