Recipe of the month

Sweet Potato Sandwiches

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Ingredients

BATATA 35
3.500 g
WHEAT FLOUR TYPE 550
6.500 g
Sugar
250 g
Butter or margarine
500 g
Yeast, fresh
200 g
Water, approx.
5.400 g

-- Decoration(suggestion):

Potato Flakes
450 g

Information

Total weight
16.800 g
Yield
188 Pieces

Production/Processing

Method:

Prepare a dough with all ingredients.

Mixing time:
Spiral mixer: 3 minutes on slow + 6 minutes on fast speed.

Dough temperature: 25 °C
Dough resting time: none

Cut the dough in 8 equal portions (±2400g) and rest for 10 minutes. After the resting time, roll the dough on the dough sheeter down to 20mm and cut sticks of 8x16cm. The sticks should have ± 140g each. Then moisten the surface and sprinkle the mixture of potato flakes, deposit on trays with baking paper and prove.

Scaling weight: 0,140 kg
Proving time: 35 - 45 minutes at 30 °C and 70% rel. humidity.

Baking temperature: Ca. 210 °C
Baking time: 15-16 minutes

The pastries benefits at a glance

Sales description:
Sweet Potato Bread
Weight per piece:
95g
Storage:
ambient
Shelf life:
2 days