SPELT HONEY GINGERBREAD
DOWNLOAD OUR SPELT HONEY GINGERBREAD RECIPE AS PDF (storing dough) KO-557 10.000 kg Spelt Gingerbread Mix (2876) 3.500 kg honey 0.750 kg whole egg 14.250 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 …