Crispy Rolls

Ingredients

Flour	100%	10000 g
Fresh Yeast	4%	400 g
Proson Krokant Malt (crusty malt) »	3%	300 g
Salt	1,5%	150 g
Water approx.	57%	5700 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26ºC
Scale	Approx. 1600 gram (30 pieces)
Dough proof	Approx. 10 minutes
Moulding	Divide and round up. Place the dough pieces on baking sheets
Final proof	Approx. 60 minutes
Decorating	Just before baking incise as desired
Baking	Approx. 18 minutes at 220ºC with steam