Ingredients

Group Ingredients
Ingredient
KG
Cake flour
25.000
BAKELS Sweet 20%
5.000
Yeast
1.250
Water
-
Total Weight: 31.250

Method

Place all ingredients into the mixing bowl. Mix until fully developed. (Mixing time depends on type of mixer used). Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±220ºC.

Product Used

Ingredients

Group Ingredients
Ingredient
KG
Cake flour
25.000
BAKELS Sweet 20%
5.000
Yeast
1.250
Water
-
Total Weight: 31.250

Method

Place all ingredients into the mixing bowl. Mix until fully developed. (Mixing time depends on type of mixer used). Dough temperature 28ºC - 30ºC. Floor time 10 minutes. Scale as required. First proof 10 minutes. Mould as required. Final proof ±40 minutes. Bake at ±220ºC.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Hamburger Bun, Soft Roll