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// Accueil / Recettes / Soft Roll

Soft Roll


Flour 100% 10000 g
Salt 2% 200 g
Yeast (dry) 2% 200 g
Sugar 6% 600 g
Water approx. 50% 5000 g
Mixing Mix of all the ingredients a smooth and well developed dough
Dough temperature Approx. 27ºC
Scale Approx. 1800 grams for 30 pieces
Intermediair proof Approx. 15 minutes
Moulding Divide and round up
Final proof Approx. 70 minutes
Baking Approx 10 minutes at 260ºC, no steam
Informations complémentaires
Remarques For a more shining crust, brush the rolls before baking with eggwash or after baking with a little oil
BRC Halal Kosher RSPO Skal

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