Soft White Buns (By Freezer)
Ingredients
- 10000 g - 100% Flour (high protein)
- 600 g - 6% Sugar
- 600 g - 6% Fresh Yeast
- 400 g - 4% Fat
- 150 g - 1.5% Salt
- 50-100 g - 0.5-1.0% Proson Freeze
- 50 g - 0.5% Proson Uni-force RoyaL
- 5000-5500 g - 50-55% Water approx.
Working method
- Mix all ingredients into a smooth and well developed dough
- Dough temperature: approx. 27ºC
- Scale: approx. 1600 grams (30 pieces)
- Dough proof: Approx. 15 minutes
- Final proof: Approx. 70-80 minutes
- Baking: Approx. 10 minutes at 260ºC no steam
- Divide and round up Place the dough pieces on baking sheets
- Freeze as quickly as possible Maximum storage time: approx. 12 months (depending on the quality of the freezer)
- Slowly in refrigerator or proofer
