10' in first speed, adding half of the sugar after 5' and the other half after 7'30. Add the Mimetic Incorporation and mix again 10' slow.
Dough T°C
24°C
Bulk Fermentation
Overnight at 3°C covered with plastic.
Scaling and Pre-shaping
Scale dough pieces at 60gr and pre-shape round. Keep 240gr of dough to laminated to 1mm.
Shaping
From the laminated dough, cut circles of 5cm diameter and place it at the base of the mould previously greased. Shape the 60gr dough pieces like a donut and place it on top of the base.
Final Fermentation
2H30 at 28°C and 80% humidity.
Decoration
Glaze with Sunset Glaze Eazy Plus, sprinkle yellow crumble and place the Mango Lime insert.
Baking
In the deck oven at 180-180°C for 13-14'.
Finition
When the core temperature is at 36°C, pack in plastic bag.
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