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Course : Appetizers
Regions : European
Servings : 1
Cooking Time : 20 Minutes

Chef Gautam Kumar


White Flour 1400 Gram
Salt 40 Gram
Butter 150 Gram
Yeast fresh 60 Gram
Water 600 MI
Mixed Herbs 100 Gram


  1. Dissolve the yeast in the luke warm water.
  2. Add this to the rest of the ingredients and mix to a tight dough.
  3. Mix for 3 minutes on 2nd speed and 6 minutes on 3rd speed.
  4. Let the dough rest in bulk for 60 minutes
  5. Roll out on the dough sheeter to 15mm, sprinkle with poppy seed and cut into strips
  6. Half proove only and bake at 170 degrees for 10 minutes.
  7. Drop the temperature to 130 degrees and dry out.
  8. Vacuum pack and store in cool dry place.

Total Quantity : 2560