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Soft White Buns (By Freezer)


Flour (high protein) 100% 10000 g
Sugar 6% 600 g
Fresh Yeast 6% 600 g
Fat 4% 400 g
Salt 1.5% 150 g
Proson Freeze » 0.5-1.0% 50-100 g
Proson Uni-force Royal » 0.5% 50 g
Water approx. 50-55% 5000-5500 g
Working method
Kneading Mix all ingredients into a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Approx. 1600 grams (30 pieces)
Dough proof Approx. 15 minutes
Dividing Divide and round up Place the dough pieces on baking sheets
Freeze Freeze as quickly as possible Maximum storage time: approx. 12 months (depending on the quality of the freezer)
Defrost Slowly in refrigerator or proofer
Final proof Approx. 70-80 minutes
Baking Approx. 10 minutes at 260ºC no steam
Extra information
Decoration advice For more shining crust, brush the rolls before baking with eggwash or after baking with a little oil.
BRC Halal Kosher RSPO Skal

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