Multigrain Laugenspitz
| INGREDIENTS | GRAM | % |
|---|
| Wheat flour | 2.000 | 100 |
| Inventis Zavarka Multigrain | 400 | 20 |
| Fresh yeast | 100 | 5 |
| Salt | 32 | 1 |
| Margerine | 40 | 2 |
| Improver „Magimix“* | 30 | 1,5 |
| Water (ice + water) | 1.000 | 50 |
| Total (no lamination) | 3.602 | 180,1 |
| Margerine for lamination | 710 | (20% of dough weight) |
| Mixing | 7 + 4 min |
| Temperature of dough | 16-18°C |
| Bulk fermentation | 10-30 min / 5°С |
| Lamination | double-single-double-fold |
| Resting time | 20-30 min / 5°С |
| Thickness of final lamination | 1,0 cm |
| Shaping | triangle pieces 90 g |
| Final proofing | 60 min / +32°С |
| Dough pieces are deeped into caustic soda before baking | |
| Baking | 15 min / 200-170°C |
*contact your Lesaffre subsidiary
