Fruit Bandes

Fruit Bandes

Group

Ingredients

                            Method

    1

  • 2000g Bakery Flour
  • 1100g Water
  • 45g Salt

Place the water in the machine bowl first, add dry ingredients and mix with a dough hook until almost clear (approx. 45 seconds).

2
 

  • 1300g EOI FLEX READY BITS

Add EOI Flex Ready Bits and mix as desired. (Best results gained by not over mixing the dough)

Make-Up Procedure

1. Three quarter paste requires five half turns (3 half turns - rest - 2 half turns).

2. Allow 15 minutes to rest before rolling and cutting.
 

Baking: 230°C
Freezing: Suitable for freezing in baked or unbaked condition.

EOI Products Used:

EOI Products Used 1