Baktem 10% Soft Bun Concentrate is a concentrate in powder form.
For the production of a range of speciality buns, to which bun spice can be added for Hot Cross Buns etc.
Cool and dry conditions
270 days
Powder
Wheat
Speciality Bun
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed.
3. Dough temperature should be 23-26℃.
4. Scale at 60g per bun and mould into round shapes.
5. Prove for 50-55 minutes.
6. Bake at 230℃ for 12-15 minutes.
7. Glaze with Bun Glaze RTU.
Add mixed fruit (at 50% OFW), peel (at 6.3% OFW) and mixed spice (at 0.9% OFW) for hot cross buns.
10% on flour weight.
Sugar, Dextrose, Salt, Emulsifiers (E472e, E481, E471), Rapeseed Oil, Enzyme (Wheat), Flour Treatment Agent (E300)
Speciality Bun
1. Add all ingredients into a spiral mixing bowl.
2. Mix for 2 minutes on slow speed and 6 minutes on fast speed.
3. Dough temperature should be 23-26℃.
4. Scale at 60g per bun and mould into round shapes.
5. Prove for 50-55 minutes.
6. Bake at 230℃ for 12-15 minutes.
7. Glaze with Bun Glaze RTU.
Add mixed fruit (at 50% OFW), peel (at 6.3% OFW) and mixed spice (at 0.9% OFW) for hot cross buns.
10% on flour weight.
Sugar, Dextrose, Salt, Emulsifiers (E472e, E481, E471), Rapeseed Oil, Enzyme (Wheat), Flour Treatment Agent (E300)
Bread, Roll & Morning Goods, Bun Concentrates
For the production of a range of speciality buns, with good volume, fresh keeping qualities and delicious taste.
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