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Soft Pumpkin Buns

Ingredients

Flour 50 % 5000 g
Vitason Pumpkin (Pompoen) 50% » 50 % 5000 g
Proson Luxe Naturel » 10 % 1000 g
Fresh Yeast 5 % 500 g
Water approx. 52 % 5200 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 26ºC
Scale Approx. 1800 gram (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up
Decorating Decorate as desired
Final proof Approx. 80 minutes, before baking and sprinkle with rye flour
Baking Approx. 9 minutes at 270ºC
BRC Halal Kosher RSPO Skal

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