then for 3 minutes at high speed. The dough should reach ±27°C. At the end of the mixing process you can add cheese and blend it in for half a minute at low speed.

Allow the dough to rest for 5 minutes.

Cut the dough into preferred portions.

Proof for 35-40 minutes (Moistness level: 70%, temperature: 35°C).

Brush the snacks with Ovex Powder-ZK (egg wash replacer).

Sprinkle  if you wish with grated cheese (Regato or any other semi-hard cheese)

Bake at 210°C with no steam for 12-14 minutes (based on the sizes). Make sure the damper is kept closed.