FERMENTED DOUGH

1 KGM FLOUR

500 GM WATER

20 GM SALT

45 GM FRESH YEAST
 LEVAIN STARTER
START
50 GM RYE FLOUR T130
60 GM WATER AT 35 DEGREE
2 GM HONEY
LET IT 48 HOURS AT 25 DEGREE
FIRST REFRESH
110 GM BASE
80 GM FLOUR T55
20 GM RYE FLOUR T130
100 GM WATER AT 30 DEGREE
LET IT 24 HOURS AT 25 DEGREE
SECOND REFRESH
100 GM BASE
80 GM FLOUR T55
20 GM RYE FLOUR T130
99 GM WATER AT 30 DEGREE
LET IT 12 HOURS AT 25 DEGREE
THIRD REFRESH
100 GM BASE
80 GM FLOUR T55
20 GM RYE FLOUR T130
100 GM WATER AT 30 DEGREE
LET IT 8 HOURS AT 25 DEGREE
FOURTH REFRESH
100 GM BASE
80 GM FLOUR T55
20 GM RYE FLOUR T130
100 GM WATER AT 30 DEGREE
LET IT 3 HOURS AT 25 DEGREE
TRADITIONAL FRENCH BAGUETTE

1670 GM FLOUR T65

1200 GM WATER

350 GM LEVAIN

30 GM SALT

5 GM YEAST
TRADITIONAL CIABATA BREAD
800 GM FLOUR T55

700 GM WATER

20 GM SALT

12 GM FRESH YEAST

200 GM LEVAIN

100 GM OLIVE OIL

ADD 100 GM FROM ANY FLAVOUR

TRADITIONAL SOURDOUGH BREAD

1 KGM FLOUR T65

650 GM WATER

250 GM LEVAIN

20 GM SALT

0.5 GM FRESH YEAST

 TRADITIONAL FOCCACIA
1350 GM FLOUR T55
1050 GM WATER
30 GM FRESH YEAST
30 GM SALT
160 GM OLIVE OIL
250 GM LEVAIN
30 GM FRESH OR DRY HERBS
CHERRY TOMATOES & FRESH ROSEMARY ON TOP
GERMAN BREAD
FOR SEEDS :
700 GM MIX SEEDS
360 GM WATER
50 GM OLIVE OIL
BRINE FOR 1 HOUR
FOR DOUGH :
400 GM FLOUR T55
200 GM RYE FLOUR T130
30 GM FRESH YEAST
25 GM SALT
200 GM LEVAIN
200 GM FERMANTED DOUGH
30 GM COCAO
20 GM BLACK HONEY
600 GM WATER
BURGER BUNS

1 KGM FLOUR T55

20 GM FRESH YEAST

10 GM SALT

80 GM SUGAR

120 GM BUTTER

200 GM EGGS

400 GM COLD WATER

FRENCH BRIOCHE
2200 GM FLOUR T65

300 GM SUGAR

50 GM SALT

100 GM FRESH YEAST

250 GM ICING MILK

1000 GM EGGS

1000 GM BUTTER
WHITE TOAST

1 KGM FLOUR

10 GM SALT

15 GM YEAST

80 GM SUGAR

100 GM BUTTER

550 GM WATER
 BROWN TOAST
1 KGM FLOUR

300 GM FLOUR CRAFT CORN

10 GM SALT

15 GM YEAST

20 GM SUGAR

50 GM BUTTER

600 GM WATER
ENGLISH MUFFIN BREAD
1 KGM FLOUR

50 GM SUGAR

10 GM SALT

20 GM YEAST

250 GM WATER

350 GM MILK

1 EGG

100 GM MELTED BUTTER

PITA BREAD
1 KGM FLOUR

15 GM YEAST

10 GM SALT

80 GM SUGAR

25 GM DRY THYME

25 GM DRY MINT

550 GM MILK

100 GM OLIVE OIL

 PRETZEL
1 KGM FLOUR

15 GM YEAST

50 GM MILK POWDER

25 GM SALT

100 GM BUTTER

500 GM WATER

FOR SODA :
30 GM ACOSTIC SODA

1 L WATER
BAGELS BREAD

1 KGM FLOUR

50 GM MILK POWDER

550 GM WATER

15 GM YEAST

15 GM SALT
TIGER BREAD
FOR DOUGH :
1 KGM FLOUR
40 GM MILK POWDER
20 GM SALT
20 GM YEAST
500 GM WATER
80 GM BUTTER
FOR COATING :
200 GM RICE FLOUR
120 GM WATER
50 GM CORN OIL
10 GM SALT
 DOUGHNUTS
FOR SPONGE STARTER :
550 GM FLOUR
350 GM WATER
10 GM YEAST
FOR DOUGH :
500 GM FLOUR
200 GM EGG YOLKS
15 GM YEAST
130 GM SUGAR
20 GM SALT
100 ML MILK
130 GM BUTTER
1 PCS LEMON ZEST
FRESH PASTA
2 KGM FLOUR

1 KGM SEMOLINA

35 GM SALT

300 GM WATER

100 GM OLIVE OIL

1150 GM EGG YOLKS

NAPOLITANA PIZZA

1 KGM FLOUR T55

30 GM SALT

20 GM OLIVE OIL

690 GM COLD WATER

5 GM FRESH YEAST
 BAO BUNS

1 KGM FLOUR

550 GM MILK

20 GM YEAST

20 GM BAKING POWDER

100 GM SUGAR

15 GM SALT
 CRISPY DOUGH

1 KGM FLOUR

10 GM SALT

15 GM YEAST

20 GM SUGAR

50 GM BUTTER

550 GM WATER

NOTE : ADD 300 GM CRAFT CORN FLOUR IF YOU WANT IT BROWN

 PANINI BREAD

1 KGM FLOUR

10 GM SALT

40 GM SUGAR

20 GM YEAST

50 GM MILK POWDER

50 GM BUTTER

550 GM WATER
 PUFF PASTRY
1 KGM FLOUR T55

20 GM SALT

75 GM BUTTER

500 GM WATER

600 GM LAMINATION BUTTER ON 1500 GM FROM DOUGH

 PAN CAKE
220 GM FLOUR

50 GM EGG

1 GM SALT

70 GM MILK

210 GM BUTTERMILK

4 GM BAKING POWDER

5 GM BUTTER

160 GM SUGAR

2 GM VANILLA
 CLASSIC COOKIES
200 GM FLOUR

20 GM BAKING POWDER

10 GM SALT

10 GM VANILLA

150 GM SUGAR

120 GM BUTTER

1 EGG

NOTE : REMOVE 50 GM FLOUR AND ADD 50 GM CACAO IF YOU WANT IT CHOCOLATE

VEGAN BURGER BUNS

1 KGM FLOUR

80 GM SUGAR

20 GM YEAST

15 GM SALT

40 GM OLIVE OIL

560 GM WATER
 CROISSANT
" 3 PATONS "

3700 GM FLOUR T45

1600 GM WATER

100 GM FRESH YEAST

480 GM SUGAR

85 GM SALT

240 GM EGGS

240 GM BUTTER

FOR LAMINATION
2100 GM FROM DOUGH

600 GM BLOCK BUTTER

PASTRY CREAM

200 GM EGG YOLK

120 GM SUGAR

80 GM CORN STARCH

5 GM VANILLA

1L MILK

150 GM COLD BUTTER

 VINOISERIE ITEMS SIZES

ITEM SIZE
30 LONG X 11 WIDTH l AT LAMINATION : BUTTER 30X30 l
CROISSANT
DOUGH 60 L X 30 W

CRUFFIN 15 LONG X 3 WIDTH

PAIN SUISSE 30 LONG X 6 WIDTH

PAIN AU 20 LONG X 8 WIDTH

CROISSANT ROLL 30 LONG X 5 WIDTH

KOUIGN AMANN FOR PATON :600 GM SUGAR l 10X10 FOR M 15 X 15 FOR L

SQUARE DANISH 10 X 10

STICK DANISH 15 LONG X 5 WIDTH