Real Rye - Calzone
Dough and Filling — a Zeelandia recipe in 2 components, makes 30 pieces per 2.4 kg dough piece. Uses Zeelandia Hearty Rye Bread Mix 25 kg and Mushroom Filling 5 kg (Zeelandia).
- mixing time (low speed)
- 5 min
- mixing time (high speed)
- 6 min
- dough temperature
- 25-27 °C
- initial fermentation time
- 10 min
- resting time (after rounding)
- 10-15 min
- proofing time (final)
- 30 min
- baking temperature
- 230 °C
- baking time
- 15-16 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Hearty Rye Bread Mix 25 kg | 100 kg |
| Oil | 5 kg |
| Yeast | 3 kg |
| Water | 57 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Mushroom Filling 5 kg (Zeelandia) | 60 kg |
| Yellow cheese | 20 kg |
Method
- Dough
Mix all ingredients (except additions) for 5 minutes on low speed and 6 minutes on high speed. Dough temperature: 25-27°C.
- Dough
Initial fermentation of the dough: 10 minutes.
Divide the dough into pieces of 2.4 kg, round them and leave for 10-15 minutes.
Divide each piece into 30 portions and round them.
Roll each portion out into a thin flat round, add the filling, fold in half, shape into a pierogi-style half-moon and place on baking trays.
- Filling
Mix the filling with the grated cheese.
Final proofing: about 30 minutes.
Bake at 230°C for 15-16 minutes.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.