1. active

Yeast Plaits


Wheat flour type 550 10.000 kg
Butter/Margarine 1.500 kg
Whole egg 1.000 kg
Sugar 0.700 kg
Yeast 0.700 kg
Water, approx. 4.100 l
Total weight 20.000 kg


Mixing time: 2 + 7 minutes, spiral mixer
Dough temperature: approx. 27° C
Bulk fermentation time: approx. 15 minutes
Scaling weight: 0.400 – 0.450 kg
Intermediate proof: none
Instructions for use: After the bulk fermentation time, scale dough pieces of the desired size and mould long. After a short relaxation time, braid the strands into plaits, place on trays laid out with baking paper and allow to prove. Wash the yeast plaits with egg at ¾ proof and allow to dry at room temperature. Wash once again before baking, if necessary sprinkle with coarse sugar and/or nibbed almonds and bake with open damper.
Final proof: approx. 40 minutes
Baking temperature: 190° C
Baking time: approx. 30 minutes