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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 |
