FEATURED RECIPES PRODUCTS USED Olympial Super 2 50 Lb BAGUETTES Mix Add the following ingredients to a mixing bowl: 3 oz. of Olympial Super 2; 6 lbs. 8 oz. of water; 10 lbs. of hi protein flour; 3 ½ oz. of salt; and 3 oz. of yeast (fresh). Then, using a dough hook, mix until well developed in medium speed for approximately 10 minutes (with a dough temperature of 80˚F). Rest Let the dough rest in the bowl for 20 minutes, then scale and round. Let rest for approximately 30-40 minutes, covered with a cloth. Shape as desired. Proof Proof to ¾ size in a moderate proofing cabinet. Slice diagonally using a sharp blade. Finish Bake at 400˚F with 10 seconds of steam until golden brown (approximately 22-25 minutes). Whichever shape your desire, this traditional bread features crispy crusts and delicate centers that are perfect for sandwiches made with any variety of cheeses or meats. They also go equally well with soups. Vivant premium chocolate. No matter which direction you take, the results will be equally delicious! FLAVORED MACARO0N COOKIES Add a little color to your display case with these macaroon cookies. Combined with Westco Fruit-O, these coconut cookies can pack a flavorful punch. You could also dip them in Westco Dipping Icings or drizzle them in C'est 50 PRODUCTS USED * #9944 Macaroon Cookie Mix (Mac-Mix) 40 Lb * #12414 Banana Fruit-O 12 Lb * #12420 Blueberry Fruit-O 12 Lb #12427 Cherry Fruit-O 12 Lb * #12430 Cranberry Fruit-O 12 Lb * #12439 Lemon Fruit-O 12 Lb * #12445 Orange Fruit-O 12 Lb * #12451 Pineapple Fruit-O 12 Lb * #12457 Strawberry Fruit-O 12 Lb * #36598 Raspberry Fruit-O 12 Lb * #74724 Dark Chocolate Coating 11 Lb Mix Scale 5 lbs. of Westco Macaroon Cookie Mix (Mac-Mix) and 1 lb. 8 oz. of very hot tap water into a mixing bowl. Mix together with a paddle until just incorporated for about 1-2 minutes; this could also be done by hand. Rest the batter for 5 minutes. Add Fruit-O Mix a variety of flavored macaroons using the Westco Fruit-O flavors of your choice. Add 1 oz. of Fruit-O to each pound of batter and mix by hand until uniform. Pipe Using a pastry bag and a #6 Star Tip, pipe them on a paper-lined sheet pan in desired shapes. Finish Bake at 340˚F until just the edges begin to color. Let them cool completely before removing from the parchment. Finish by dipping in or drizzling with any of the Westco Dipping Icings or C'est Vivant Dark Chocolate Coating.