Yellower Colouring / More Regular Lamination / Pronounced Buttery Taste


Our recipe

Wheat Flour (T55) – 60%

Water – 31%

Butter – 6%

Salt – 1%

Standard Lupin 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, Lupin Flour

Allergens: Gluten, Lupin


Associated products

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