Soft White Buns Topline
Ingredients

Flour | 100% | 16000 g |
Proson Top Line CL » | 6,25% | 1000 g |
Fresh Yeast | 4% | 640 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. 55-60 minutes |
Baking | Approx. 12 minutes at 230°C |