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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.
BRC Halal Kosher RSPO Skal

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