Trio Bread Snack

Name: Trio Bread Snack
Ingredients: 2500 g - 50% VitaSon Mais (maize) 50%; 2500 g - 50% Flour; 100 g - 2% Fresh Yeast; 2750 g - 55% Water approx.; 2500 g - 50% VitaSon Licht Meergranen (multigrain light) 50%; 2500 g - 50% Flour; 100 g - 2% Fresh Yeast; 2750 g - 55% Water approx.; 2500 g - 50% VitaSon Donker Meergranen (multigrain dark) 50%; 2500 g - 50% Flour; 100 g - 2% Fresh Yeast; 2750 g - 55% Water approx.; 2100 g Cream cheese; 700 g Green pesto; 525 g Fried onions; 1400 g Grated old cheese; 2100 g Cream cheese; 700 g Red pesto; 700 g Sun dried tomatoes; 1400 g Grated mozzarella cheese; 2100 g Cream cheese; 700 g Red pesto; 700 g Chopped black olives; 1400 g Grated goat cheese

Ingredients

Dough 1 (yellow)

2500 g - 50% VitaSon Mais (maize) 50%
2500 g - 50% Flour
100 g - 2% Fresh Yeast
2750 g - 55% Water approx.

Dough 2 (light brown)

2500 g - 50% VitaSon Licht Meergranen (multigrain light) 50%
2500 g - 50% Flour
100 g - 2% Fresh Yeast
2750 g - 55% Water approx.

Dough 3 (dark brown)

2500 g - 50% VitaSon Donker Meergranen (multigrain dark) 50%
2500 g - 50% Flour
100 g - 2% Fresh Yeast
2750 g - 55% Water approx.

Filling 1:

2100 g Cream cheese
700 g Green pesto
525 g Fried onions
1400 g Grated old cheese

Filling 2:

2100 g Cream cheese
700 g Red pesto
700 g Sun dried tomatoes
1400 g Grated mozzarella cheese

Filling 3:

2100 g Cream cheese
700 g Red pesto
700 g Chopped black olives
1400 g Grated goat cheese

Finishing:

Working method

Mix all ingredients per dough to a smooth and well developed doug
Dough temperature: approx. 26°C
Bulk proof: Approx. 15 minutes
Scale: Dough pieces approx. 1100 grams and fold for unroll
Make all fillings: Filling 1; Mix all ingredients together Filling 2; Mix all ingredients together Filling 3; Mix all ingredients together
Roll out pieces of dough up to 2 mm. thickness to a slice of approx. 30 by 60 cm. Bring on filling on slides: - Dough 1 approx. 675 grams filling 1 on each slide, - Dough 2 approx. 700 grams filling 2 on each slide, - Dough 3 approx. 700 grams filling 3 on each slide. Plak oprollen en vervolgens langer rollen tot ca. 100 cm. Stukken snijden van 2 cm. breed en deze plat in ringen leggen van 6 cm. doorsnede
Final proof: Approx. 45 minutes
Baking: Approx. 12 minutes at 220°C
Bring on marinade directly after baking: - Buns 1 (Dough 1/filling 1) with Sonextra Marinade Green Herbs, - Buns 2 (Dough 2/filling 2) with Sonextra Marinade Pomodori, -