Milk Sand-Roll


Main Ingredients
Bread F lour 1000
S500 Actiplus 10
Sapore Rigoletto 30
Sugar 150
Salt 15
Yeast 12
Butter 100
Egg 100
Milk 550
Main Ingredients total 1967
Cremfil Ultim Dark Chocolate Q.S
Vivafil Range Q.S
Filling total 0

Working Method
  • Mix all ingredient in spiral mixer except butter for, 7mins slow & 5mins fast, or until gluten develop.
  • Give the dough a 10mins floor time then divide into 80g and rest for another 10mins.
  • Next, shape the dough in log shaped and let it poof for 1 hour.
  • Bake the bread at 180°C top and 180°C bottom for 13–18mins.


Complexity level:  

S500 Actiplus offers you ultimate peace of mind through proven constant quality and versatile applications.

Sapore constitutes a range of sourdough and other solutions based on fermentation that offers a natural, traditional and differentiating taste and structure to finished baked products.