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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.
Berg Yeast quark dough 50 %
Premix for making a yeast quark dough
Commercial description:
Baking mixture for yeast dough
Application:
Concentrate from making yeast quark dough
Basic recipe:
⋅ 1000 g wheat flour
⋅ 1000 g Berg Yeast Quark Dough 50 %
⋅ 600 ml water
⋅ 340 g eggs
⋅ 300 g butter
⋅ 120 g yeast
Kneading time: 3 minutes slow + 6 minutes fast (adjust your kneading system)
Dough temperature: 26 °C
Dough resting time: about 15 minutes
Re-kneading: typical
Ingredients:
Wheat flour, sugar, emulsifiers (mono- and diglycerides of fatty acids, sodium stearoyl-2-lactylate, soya lecithin), 3 % quark powder, flavouring, salt, raising agents (disodium diphosphate, sodium hydrogen carbonate), lactose, enzymes, turmeric extract as colourant, ascorbic acid as flour treatment agent, paprika extract as colourant
Storage: in a cool, dark and dry place
Shelf life: 12 months from date of
Manufacture packaging: 25 kg paper sack
Pallet packaging: 750 kg
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