SPELT GINGERBREAD

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(base dough) KO-556

10.000 kg Spelt Gingerbread Mix (2876)
2.500 kg honey
1.250 kg whole egg
13.750 kg dough
Processing:
Kneading Time: 4 – 6 minutes at low speed
Kneader: spiral kneader
Dough Rest: 1 day
Baking Temperature: 220 – 200 °C
Baking Time: 6 – 10 minutes (depending on size)

Preparation:
Knead all ingredients for 4 – 6 minutes at low speed.
After dough rest, roll dough out to 6 – 8 mm thickness.
Brush surface with egg coating and allow to dry. Bake
with open vent.

Egg Coating:
Mix 2 parts egg yolk and 1 part water with a pinch of salt.