10’ 1st 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 °C
24°C
Bulk Fermentation
30’ at ambient temperature
Scaling and Pre-shaping
Divide dough pieces of 50gr and pre-shape round
Shaping
Shape round and place into a small square mould, already greased
Final Fermentation
2h at 28°C and 80% humidity
Decoration
Close the top with a greased cover
Baking
In the deck oven at 230-210°C for 15’, flip over at 10’ baking.
Packing
When the core temperature is at 36°C, pack in the plastic bag
Final
Pipe 20g of Carat Nuxel Hazelnut Cacao-Trace, cover all over with tempered Belcolade Selection Noir Cacao Trace and cover it again with the Belcolade Premium Cocoa Powder Cacao-Trace
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