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. |