Yellower Colouring More Regular Lamination Pronounced Buttery Taste


Our recipe

Wheat Flour (T55) – 60%

Water – 31%

Butter – 6%

Salt – 1%

Standard Lupine Flour – 2%


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


List of ingredients

Wheat flour, Water, Butter, Salt, Lupine Flour

Allergens: Gluten, Lupine


Associated products

  • No associated products at the moment
  • Other recipes that may interest you

    card image
    Organic Spicy Flavour Plant-Based Burger

    Rich in proteins Rich in fibres

    card image
    Vegetable Émincé – Cooked Tomato

    Rich in proteins Source of fibres

    card image placeholder
    Toasted Chickpea Flakes Biscuits

    Toasted chickpea flakes add flavour and crispness to the biscuits.

    View all our recipes