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Cadets
Ingredients
| Flour | 100% | 10000 g |
| Proson Wit Bourgondy (white) » | 12% | 1200 g |
| Fresh Yeast | 5% | 500 g |
| Proson Wit Royal (white) » | 2% | 200 g |
| Salt | 1,5% | 150 g |
| Water ca. | 55% | 5500 g |
| Working method | |
| Kneading | Mix all ingredients into a smooth and well developed dough |
| Dough temperature | Approx. 27°C |
| Scale | Approx. 1600 grams (30 pieces) |
| Dough proof | Approx. 15 minutes |
| Dividing | Divide and round up Place the dough pieces on a with rice flour prepared workbench Sprinkle with rice flour and cover with plastic sheets Put on the buns after approx. 5 minutes with rice flour dusted rugs, timely press and lightly tension it while placed between pleated rugs |
| Dough proof | Approx. 5 minutes |
| Moulding | Press the dough pieces with the cadet plug Place the dough pieces upside down and slightly folded between doilies |
| Final proof | Approx. 60 minutes |
| Processing | Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets |
| Baking | Approx. 9 minutes at 260-270°C with steam |
