DOWNLOAD OUR SPELT COOKIES RECIPE AS PDF (storing dough) KO-557 Mass: 1.000 kg Spelt Gingerbread Mix (2876) 1.000 kg Floriani Hazelnut Filling Soft (2902) 0.700 kg milk 0.300 kg honey 0.300 kg raw marzipan (soft) 3.300 kg mass Sugar Glaze: 1.000 kg Viennese Fondant (2485) 0.100 kg icing sugar 0.160 kg water (approx.) 1.260 kg sugar glaze Preparation: Stir ingredients for 2 - 3 minutes at a medium level. Pipemass in round shapes onto baking paper. Bake with open vent. Brush surface of spelt cookie with sugar glaze.Then thinly coat with heated Glaze Drops. Processing: Stirring Time: 2 - 3 minutes at low speed Scaling Weight/Piece: 0.050 - 0.100 kg Baking Temperature: 220 - 200 °C Baking Time: 8 - 10 minutes (depending on size)
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 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.