Preparation Knead the baking mix, water, yeast, egg and butter intensively for approx. 5-6 min. with the hand mixer (dough hook) to a smooth dough. Cover the finished dough with a damp cloth and let it rest for approx. 10 min. Briefly knead the dough again by hand and shape into the desired pastry (yeast plait, croissant, sheet cake). Cover the dough and let it rise again for about 35 minutes. Bake on the middle shelf in an oven preheated to 250 °C (top and bottom heat) at approx. 170 °C for the following baking times depending on the pastry: Croissant approx. 20 min, plait approx. 30 min, fruit cake approx. 35-40 min. What else you need 80 g soft butter, 1 cube (42 g) fresh yeast, 1 egg, 180 ml warm water (approx. 30 °C) .
- German yeast pastry
- Premium yeast pastry
- Premium bread yeast
- Premium german yeast pastry
Baking mix for yeast dough
DINKEL flour, sugar, skimmed MILK powder, WHEAT protein, WHEAT starch, WHEAT malt flour, acerola fruit powder [acerola fruit powder extract with 17% vitamin C (natural and synthetic), cranberry fruit powder], maltodextrin, barley malt flour, flour treatment agent ascorbic acid, salt.
May contain traces of: Egg, soy, sesame.
Note: The information on ingredients and the rounded average values for nutritional values refer to the current recipes. In the case of changes, products in existing and new compositions may be commercially available, so that we recommend a supplementary comparison with the information on the packaging. Deviations may also arise in transitional periods from new legal requirements or other changed conditions.
Nutritional information per 100g
Energy: 1480kJ / 349kcal
Fat: 1.1g
of which saturates : 0.2g
Carbohydrates: 71g
of which sugars : 12g
Protein: 12g
Salt : 0.3g
Reference amount for an average adult ( 8400kJ / 2000kcal )
Europe (NON EU) / UK
USA 
European Union (EU) 
Canada / Rest of World 
