Yeast quark dough

Délices à la française

Safe and easy to process.

Delicate and fine, with the freshness of quark and great volume: This concentrate is ideal for tray bakes, plaits and shaped pastries. What’s more, by adding just a few ingredients you can create exceptionally irresistible pastries such as Boule au Beurre or chocolate rolls.

Delicate and fine, with the freshness of quark and great volume: This concentrate is ideal for tray bakes, plaits and shaped pastries. What’s more, by adding just a few ingredients you can create exceptionally irresistible pastries such as Boule au Beurre or chocolate rolls.

Product specifications

Berg Hefe-Quarkteig 50 %

Premix for making a yeast quark dough

Verkehrsbezeichnung:
Backmischung für Hefe-Quarkteig

Anwendung:
Konzentrat zur Herstellung von Hefe-Quarkteig

Grundrezept:
⋅ 1000 g Weizenmehl
⋅ 1000 g Berg Hefe Quarkteig 50 %
⋅ 600 ml Wasser
⋅ 340 g Eier
⋅ 300 g Butter
⋅ 120 g Hefe

Knetzeit: 3 Minuten langsam + 6 Minuten schnell (dem Knetsystem anpassen)
Teigtemperatur: 26° C
Teigruhe: ca. 15 Minuten
Aufarbeitung: betriebsüblich

Zutaten:
Weizenmehl, Zucker, Emulgatoren (Mono- und Diglyceride von Speisefettsäuren, Natriumstearoyl-2-lactylat, Sojalecithin), 3 % Quarkpulver, Aroma, Salz, Backtriebmittel (Dinatriumdiphosphat, Natriumhydrogencarbonat), Lactose, Enzyme, färbender Kurkuma-Extrakt, Mehlbehandlungsmittel Ascorbinsäure, färbender Paprika-Extrakt