Crispy Rolls (Proofing Interruption)

Ingredients

Flour	100%	10000 g
Fresh Yeast	4%	400 g
Proson Krokant Malt (crusty malt) »	3%	300 g
Salt	1.5%	150 g
Proson Freeze »	1%	100 g
Water approx.	57%	5700 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
Moulding	Mould into finger rolls and place the dough pieces on baking sheets
Freeze	Freeze it as soon as possible
Heating	With the brake proofer: Place the dough a day before baking in the brake proofer and use the programme indicated on the cabinet. With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge. Warm the dough gradually. Be cautious with dehydration
Baking	Approx. 18 minutes at approx. 240°C, with steam

Extra information
Remarks	Max. shelf life of the dough is approx. 8 weeks.