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Soft Luxury Buns


Flour 100% 10000 g
Crème QS de Luxe » 20% 2000 g
Fresh Yeast 6% 600 g
Salt 1,5% 150 g
Water approx. 51% 5100 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Approx. 1700 gram (30 pieces)
Dough proof Approx. 15 minutes
Dividing Devide and round up. Mould into fingerbreads. Place the dough pieces on baking sheets
Final proof Approx. 80 minutes
Baking Approx. 10 minutes at 260ºC
BRC Halal Kosher RSPO Skal

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