Chocolate Hazelnut


Working Method
  • Mixing Spiral: 10mins at 1st speed, 5mins at 2nd speed.
  • Dough temperature: 25-26℃ 
  • Bulk fermentation:50mins
  • Scale: 80g
  • Intermediate proof: 20mins
  • Make up: Wrap chocolate hazelnut filling inside, make oblong shape.
  • Final fermentation: 60mins at 28℃,80% RH
  • Before Bake: Pipe topping on top
  • Oven temperature: 200℃ 
  • Baking time: 10-12mins at about 200℃

Chocolate Hazelnut Filling
  • Warm milk, add in Cremyvit classic. Whisk on high speed for 1-2mins.
  • Add in chocolate and hazelnut paste, mix well.

  • Mix well all ingredients together


Complexity level:  

Tegral Chocolate Mix, a complete powdered mix for the production of premium chocolate bread with irresistible rich chocolate taste.

Cremyvit is a range of deliciously smooth and creamy custard cream mixes that take only moments to prepare 

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