Dough temp.: 27-28 o C

Mixing time: 3 minutes slow + 7 minutes fast speed

Resting time: 20 minutes

Dough weight: 580 g for 500 g loaves 70 g for sandwich (2100 g dough = 30 pieces)

Preparation: Mould pieces round and long, decorate topside with cereal flakes and set up on trays.

Proof time: 40-50 minutes. Before bake cut topside several times.

Baking: 230° C with steam on insertion into oven for loaves, 240° C for rolls

Baking time: 30 minutes for loaves, 20 minutes for rolls