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// Home / Recipes / Soft White Buns Topline

Soft White Buns Topline


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
BRC Halal Kosher RSPO Skal

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