Yellower Colouring / More Regular Lamination / Pronounced Buttery Taste
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Our recipe
Wheat Flour (T55) – 60%
Water – 31%
Butter – 6%
Salt – 1%
Standard Lupin Flour – 2%
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Our process
Preparation of the tempera:
- Knead for about 7 minutes
- Stop the kneading trough after incorporating the butter
Let the dough rest for 30 minutes at 4°C
Incorporate the butter into the tempera
Pass the dough through the rolling mill
Make a double round
Let it rest for 30 minutes at 4°C
Baking: about 30 minutes at 180°C
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List of ingredients
Wheat flour, Water, Butter, Salt, Lupin Flour
Allergens: Gluten, Lupin
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