Limburg Flan Caramel Nut | Sonneveld

Ingredients

• 5000 g - 50% Flour
• 5000 g - 50% Sonnetmix Inverno
• 4000 g - 40% Proson Limburgse Vlaai (flan/griddle cake/blechkuchen)
• 800 g - 8% Fresh Yeast
• 4000 - 450 g - 40 - 45% Water approx.
• 10074 g - 46% Caramel Nuts Spice
• 5037 g - 23% Butter
• 5037 g - 23% Creme Patissier
• 876 g - 4% Flour
• 876 g - 4% Eggs
• 29200 g - 100% Mixed Nuts