Schapfen HefeQuarkteig 50 % Sheet cake

Schapfen HefeQuarkteig 50 % Sheet cake - Recipe

Zutaten:
with butter or margarine  with butter fat
Schapfen HefeQuarkteig 50 %  5.000 kg  5.000 kg
Wheat flour type 550 5.000 kg 5.000 kg 
Whole egg  1.500 kg 1.500 kg
Fresh yeast  0.500 kg 0.500 kg 
Butter or Margarine  1.000 kg
Butter fat  0.850 kg
approx. Water. 3.400 kg 3.500 kg
approx. Total dough weight 16.400 kg 16.350 kg
Mix: Spiral mixer; 2 Min slow, 2-3 Min fast
Dough temperature: 25 - 26° C
First firmention:  15 - 20 Min
Sheet tin (60 x 40 cm): 1.200 - 1.300 kg
Baking:  200 - 210° C; 40 - 45 Min