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Includes
For the Cheese Straws
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10 kg 100% bread flour
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400 grams 4% yeast
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4.4 kg 44% water
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200 grams 2% sea salt
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400 grams Stork Wrapper
Fat for Folding
For Finishing
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1.5 kg Violife grated cheese
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Mix the dough until smooth but not tough. Dough temperature should be at 20°C.
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Fold in the pastry margarine. Make two half Dutch folds (into fours).
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Allow the dough to rest for 10 minutes between folds to cool.
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Roll out the dough to a thickness of 8 mm.
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Decorate the bottom and top with Violife grated cheese.
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Cut into strips approximately 1 cm wide and 30 cm long , at around 55 g.
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Twist and place in baguette trays to keep them straight.
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Allow to rise again for 40 minutes.
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Bake with steam oven at 230°C. Baking time 12 minutes.
Cooking time12 minutes
Preparation time50 minutes
Servings380 portions
