Prepare a dough with all ingredients.
Spiral mixer: 3 minutes on slow + 6 minutes on fast speed.
Dough temperature: 25 °C
Dough resting time: none
Cut the dough in 8 equal portions (±2400g) and rest for 10 minutes. After the resting time, roll the dough on the dough sheeter down to 20mm and cut sticks of 8x16cm. The sticks should have ± 140g each. Then moisten the surface and sprinkle the mixture of potato flakes, deposit on trays with baking paper and prove.
Scaling weight: 0,140 kg
Proving time: 35 - 45 minutes at 30 °C and 70% rel. humidity.
Baking temperature: Ca. 210 °C
Baking time: 15-16 minutes