Instructions for use: Mix the ingredients of the fruit mixture and allow to soak overnight.
Ingredients Sponge
Wheat flour type 550
5.000
kg
Yeast
0.800
kg
Whole milk (warm)
3.500
l
Total weight
9.300
kg
Processing
Mixing time: 2 + 5 minutes
Standing time: approx. 30 minutes
Ingredients Dough
Sponge
9.300
kg
Wheat flour type 550
5.000
kg
MELLA-HEFEPROFI
2.000
kg
Butter
4.200
kg
Raw marzipan
1.000
kg
Sugar
0.500
kg
Spice
as
required
Fruit mixture*
14.800
kg
Total weight
36.800
kg
* Gradually add carefully towards the end of the mixing time.
Processing
Mixing time: 2 + 12 minutes, spiral mixer
Dough temperature: approx. 28° C
Bulk fermentation time: approx. 30 minutes
Scaling weight: 1.000 kg
Intermediate proof: none
Instructions for use: After the bulk fermentation time, scale the dough, mould round and shape long. Roll flat in the centre using a wooden rolling pin so that an edge is formed at the top and at the bottom. Subsequently, place the top edge on the bottom edge and press lightly using the wooden rolling pin so that the typical stollen shape is formed. Bake after a short final proof.
Final proof: approx. 15 minutes
Baking temperature: 190° C
Baking time: 50 – 60 minutes
Instructions for use: After baking, butter the stollen, sugar and sift with icing sugar when cooled.
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