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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
BRC Halal Kosher RSPO Skal

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