Crispy Rolls (Proofing Interruption)


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
  • Mould into finger rolls and place the dough pieces on baking sheets
  • Freeze it as soon as possible
  • With the brake proofer: Place the dough a day before baking in the brake proofer and use the programme indicated on the cabinet. With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge. Warm the dough gradually. Be cautious with dehydration
  • Baking: Approx. 18 minutes at Baking: Approx. 240°C, with steam
Max. shelf life of the dough is approx. 8 weeks.