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Soft Milk Buns


Flour 100% 10000 g
QS Melkbollen (Milky Buns) » 20% 2000 g
Fresh Yeast 5% 500 g
Salt 1.5% 150 g
Water approx. 54% 5400 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1600 grams (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up. Place the dough pieces on baking sheets
Final proof Approx. 80 minutes
Baking Approx. 8 minutes at 260ºC
BRC Halal Kosher RSPO Skal

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