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Soft White Buns (Belgian)


Flour 100% 10000 g
Crème de Luxe » 15% 1500 g
Fresh Yeast 5% 500 g
Salt 1,7% 170 g
Water approx. 51% 5100 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Approx. 1700 grams (30 pieces)
Dough proof Approx. 15 minutes and divide / round up
Dividing Divide and round up
Dough proof Approx. 5 minutes
Moulding Mould as finger rolls Place the dough pieces on baking sheets
Final proof Approx. 80 minutes
Baking Approx. 9 minutes at 260°C
BRC Halal Kosher RSPO Skal

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