Mix dough until fully developed. Rest 1 hour in plastic bins (use dusting flour). Scale and shape into a rectangular shape Rest 1 hour Gently flatten with hands until there are no air bubbles left Trim off sides into even rectangular shape. Alternatively roll dough pieces as for baguettes but taper ends off sharply Bake for 22 minute at 210¡C with steam Open damper and bake for a further 6-9 minutes.
When using Fino Rye Base substitute Ryemeal flour with 400g of Fino Rye Base and increase the White flour to 2.8 kg.
Desserts and Patisserie, Meringue and Marshmallow
ACTIWHITE is a well-known quality product for meringues and royal icing. However ACTIWHITE is a very versatile product and can ...
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Afghans are a rich, crunchy, short eating chocolate biscuits with wide popularity.,,The full rich flavour is obtained from cocoa powder ...
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Provides Amond flavour to food products.,,The usage rate is varied to suit flavour requirements.
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BUTTA VANILLA is an essence designed to give a butter type flavour to all products incorporating margarines or shortenings.,,The addition ...
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Provides Chocolate flavour and colour for all types of baked goods.,,Varied usage rate to suit flavour and colour requirements.
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View product421-429 Church Street East Penrose 1061 Auckland