Two-tone maxi pains au chocolat | Corman International

Ingredients

• 250 g plain flour (T55, approximately 11% protein)
• 250 g flour T45 (approximately 14% protein)
• 80 g cocoa powder
• QS Red colour hydrosoluble
• 10 g salt
• 70 g sugar
• 20 g yeast
• 350 g milk
• 50 g Dairy butter 82% fat – Block
• 835 g plain flour (T55, approximately 11% protein)
• 835 g strong flour (T45, approximately 14% protein)
• 65 g yeast
• 860 g milk
• 30 g salt
• 200 g sugar
• 165 g Dairy butter 82% fat – Block
• 1000 g Extra Butter 82% fat – Sheet
• 250 g water
• 250 g raw sugar
• 100 g glucose
• 70 g gum arabic