| Mixing Spiral | 4' in first speed and 4' in second speed | |||
|---|---|---|---|---|
| Dough Temperature | 15 to 18°C | |||
| Cooling | Roll out at 7mm at freeze at -18°C for 30' | |||
| Lamination | 2 double folds | |||
| Cooling | Roll out at 18mm and store at 4°C for 30' | |||
| Make Up | Roll out at 2.5mm and cut squares of 9x9cm. Place 20g of Vivafil Lychee in the middle brush the edge with water and close with a second square on top. | |||
| Final fermentation | 120' at 28°C with 85% RH | |||
| Freezing - storage | Blast freeze at -35°C for 30'. Pack in plastic bags and store at -20°C until use. | |||
| Waffle iron temperature °C | 180°C | |||
| Baking Time | 2 to 3 minutes | |||
Complexity level:
