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Watery Rolls (Hungary)


Flour 100% 10000 g
Fresh Yeast 4-5% 400-500 g
Salt 1,5-2% 150-200 g
Sonplus Donci 0,3-0,5% 30-50 g
Water approx. 53-58% 5300-5800 g
Working method
Kneading Mix all ingredients into smooth and a well developed dough
Dough temperature Approx. 25-30ºC
Scale Approx. 2100 grams (30 pieces)
Dough proof Approx. 5-20 minutes
Moulding Divide and round up Mould into fingerbreads (see photo) and place the dough pieces on baking sheets
Final proof Approx. 60-80 minutes
Baking Approx. 10-15 minutes at 240-260ºC
BRC Halal Kosher RSPO Skal

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