Mixing spiral: Mix for 3min on slow speed, then for 3min on fast speed without Mimetic. Add Mimetic and mix again for 3min on slow speed and 3min on fast speed.
Dough temperature: 25°C
Bulk fermentation: 15 min at ambient temperature
Scaling and pre-shaping: 60g and make round
Decoration: Place a 8cm circle of concha paste on top and stamp it with the concha tool.
Final Fermentation: 1h at 28°C and 75% humidity
Baking: 17min in deck oven at 190°C top -180°C bottom
Mix all the ingredients together until a homogeneous dough forms. Roll it out between two sheets of baking paper to a thickness of 3mm.
Move to a fully plant-based concha and reduce your environmental footprint. Our innovative solutions include our dairy butter alternative solution and a plant-based bakery mix that enables the replacement of 100% egg and significantly reduce the fat content. Life Cycle Assessment (LCA), using the EU-supported 'Product Environmental Footprint' methodology, confirmed that our butter replacement has three times less environmental impact compared to dairy butter. This lowers the demand for vegetable oil, egg and dairy thereby reducing associated CO2 emissions.
