Page 48

Rietmann_Baking_Online

G U G E L H U P F / B R I O C H E Gugelhupf Brioche Chocolate RIETMANN No.21 10.000 kg Butter soft 4.000 kg Sugar 0.200 kg Yeast 0.500 kg Egg, liquid 2.500 kg Milk 4.100 kg Candied Lemon & Candied Orange 1.400 kg Chopped almonds 1.700 kg Raisins 2.500 kg Rum RIETMANN No.21 10.000 kg Butter 1.800 kg Sugar 0.450 kg Yeast 0.500 kg Egg, liquid 0.400 kg Water 3.800 kg RIETMANN No.21 10.000 kg Shortening/Butter 1.000 kg Yeast 0.500 kg Egg, liquid 0.800 kg Water 3.200 kg Chocolat chunks 20 % on dough 48


Rietmann_Baking_Online
To see the actual publication please follow the link above