Raisin Buns (Proofing Interruption)


  • 10000 g - 100% Flour (high-protein)
  • 2000 g - 20% Proson Vruchten Citrus (fruit citrus)
  • 750 g - 7.5% Fresh Yeast
  • 300 g - 3% Proson Freeze
  • 200 g - 2% Salt
  • 6200 g - 62% Water approx.


  • 10000 g -100% Currants / Raisins

Working method

  • Mix all ingredients approx. 30-40% longer than usual into a smooth and well developed dough. After kneading directly mix filling in Note: Due to the special composition of the Proson, the mixing process will be different than the way you are used to. The initial phase of the dough will be slightly smear, but it will recover itself in a short period of time. The final result, therefore will be a fruit bread dough containing perfect dough elements
  • Dough temperature: approx. 26ºC
  • Scale: approx. 2000 gram (30 pieces)
  • Dough proof: Approx. 10-15 minutes
  • Divide and round up. Place the dough pieces on baking sheets
  • Freeze the dough pieces as soon as possible after moulding
  • With the brake prover: Place the dough a day before baking in the brake prover and use the rolls 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. 8-9
For better softness in the baked product, we recommend to wash again delivered raisins/currants and soak them briefly Max. shelf life of the dough is about 8 weeks