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// Accueil / Recettes / Currant Buns

Currant Buns


Flour 100% 10000 g
Salt 2% 200 g
Yeast 8% 800 g
zie product_id 20% 2000 g
Water approx. 64% 6400 g
Currants 100% 10000 g
Kneading Mix all ingredients into a well developed dough. Then directly add the filling.
Dough temperature Approx. 26ºC.
Scale Approx. 2000 grams for 30 pieces.
Intermediair proof Approx. 10-20 minutes.
Moulding Dividing and rounding.
Final proof Approx. 80 minutes.
Baking Approx. 8-9 minutes at 260-270ºC, no steam.
BRC Halal Kosher RSPO Skal

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