Recipes
| Soaked grain | 9.000 | kg |
| Wheat flour type 550 | 5.000 | kg |
| HABACK | 0.300 | kg |
| Vegetable oil | 0.100 | kg |
| Yeast | 0.300 | kg |
| Water, approx. | 2.000 | l |
| Total weight | 16.700 | kg |
| Mixing time: 2 + 6 minutes, spiral mixer | |
| Dough temperature: 25 – 27° C | |
| Bulk fermentation time: approx. 10 minutes | |
| Scaling weight: 0.080 kg | |
| Intermediate proof: approx. 10 minutes | |
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Instructions for use: After the bulk fermentation time, only divide the balls. Wash the upper surface of the dough pieces with water and press into the topping. Then dampen the bottom side with water and press into sunflower seeds. Subsequently, place the dough pieces on trays and allow to prove. |
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| Topping: mixture of sesame and poppy (2:1) | |
| Final proof: controlled proof (90 – 120 minutes at 18 – 20° C and 80 % relative air humidity) |
