Sustainable Hazelnut New York Roll Cacao-Trace Certified

Working Method

New York Roll

Previous Manipulation		Take 400 g of dough and mix with cocoa mixture (50 g of cocoa powder and 120 g of water).
Mixing time		00:03:00 1st Speed \| 00:04:00 2nd Speed
Dough °C		22°C
Bulk Fermentation		00:45:00
Manipulation After Fermentation		Place the dough covered with plastic in the freezer. (-20°C)
Scale		70 g
Make Up		Give 2 single folds with the Mimetic Essentiel. Place back in the freezer for 30 min. Give another single fold and roll out at 6 mm. Before rolling out the dough, roll out the chocolate dough same size as the laminated dough, place on top and roll out together: width 35 cm. Spray slightly with water and roll up. Cut snails of 2.5 cm and place in hamburger mould (big mac)
Final Fermentation		01:30:00 \| 30°C \| 85% Humidity

Decoration Before Baking

Place a silpat on top and cover with a tray

Baking

	Deck Oven
	225°C Top - 220°C Bottom
	00:18:00

Finishing

	Filling per roll: 20 g Carat Nuxel Hazelnut Cacao-Trace
	Topping per roll: 15 g Carat Nuxel Hazelnut Cacao-Trace, 2.5 g Cacao-Trace
	logo stamp made with Belcolade Selection M. Plant-Based Cacao-Trace
	3 g toasted hazelnuts
	Base: 5 g Carat Coverlux/Cakau Dark Cacao-Trace

Discover Nutrition info

430.44Kcal
Energy

1796.28Kj
Energy

24.75g
Fat

9.65g
Saturates

45.09g
Carbohydrates

25.2g
Sugars

Nutrition information


Energy 430.44Kcal
Energy 1796.28Kj
Fat 24.75g
Saturates 9.65g
Carbohydrates 45.09g
Sugars 25.2g
Fibers 4.31g
Protein 4.54g
Salt 0.57mg

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Sustainable Hazelnut New York Roll Cacao-Trace Certified

Ingredients

Working Method

New York Roll

Decoration Before Baking

Baking

Finishing

Discover Nutrition info

Discover

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