Cadets - Proson White Bourgondy and Proson White Royal


  • 10000 g - 100% Flour
  • 1200 g - 12% Proson Wit Bourgondy (white)
  • 500 g - 5% Fresh Yeast
  • 200 g - 2% Proson Wit Royal (white)
  • 150 g - 1.5% Salt
  • 5500 g - 55% Water ca.

Working method

  • Mix all ingredients into a smooth and well developed dough
  • Dough temperature: approx. 27°C
  • Scale: approx. 1600 grams (30 pieces)
  • Dough proof: Approx. 15 minutes
  • Divide and round up Place the dough pieces on a with rice flour prepared workbench Sprinkle with rice flour and cover with plastic sheets Put on the buns after approx. 5 minutes with rice flour dusted rugs, timely press and lightly tension it while placed between pleated rugs
  • Dough proof: Approx. 5 minutes
  • Press the dough pieces with the cadet plug Place the dough pieces upside down and slightly folded between doilies
  • Final proof: Approx. 60 minutes
  • Just before baking turn the dough pieces around and place them on a with rice flour prepared inserter or baking sheets
  • Baking: Approx. 9 minutes at 260-270°C with steam
| For a slightly sweeter sandwich, up to 10% extra sugar can be added. A yeast adjustment needs to be incorporated in this occasion.