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// Home / Recipes / Soft White Buns Topline

Soft White Buns Topline


Flour 100% 16000 g
Proson Top Line CL » 6% 960 g
Fresh Yeast 2% 320 g
Salt 1,5% 240 g
Water approx. 56% 8960 g
Working method
Kneading Knead all ingredients into a smooth and well developed dough
Dough temperature Approx. 27°C
Scale Approx. 1600 grams (60 pieces)and rounding
Dough proof Approx. 10 minutes
Moulding Divide and round up and place dough pieces on baking slides
Final proof Approx. 70 minutes
Baking Approx. 10 minutes at 260°C
BRC Halal Kosher RSPO Skal

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