Baktem Blue 20% Bun Concentrate is a complete concentrate in paste 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
Paste
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, until fully developed.
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 45%), peel (at 0.9%) and spice (at 0.9%) for hot cross buns.
20% on flour weight.
Sugar, Palm Stearin, Palm Oil, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Salt, Rapeseed Oil, Emulsifiers (E481, E471, E472e), Flour Treatment Agent (E300)
Alternative mixing:
High speed 2.5-3 minutes.
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
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, until fully developed.
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 45%), peel (at 0.9%) and spice (at 0.9%) for hot cross buns.
20% on flour weight.
Sugar, Palm Stearin, Palm Oil, Wheat Flour (Statutory Additives: Calcium Carbonate, Niacin, Iron, Thiamine), Salt, Rapeseed Oil, Emulsifiers (E481, E471, E472e), Flour Treatment Agent (E300)
Alternative mixing:
High speed 2.5-3 minutes.
All information and recommendations are based on tests and research believed to be reliable. No guarantee of their accuracy is made however. Since the manufacturers have no control over the conditions under which the products are transported to, stored, handled or used by purchasers all recommendations are made on the condition that the manufacturers and sellers will not be held liable for any damages resulting from their use. No representative of the manufacturers has the authority to waive or change the above provisions, but our technical staff is available to assist purchasers in adapting the fore mentioned products to their needs and circumstances. Nothing contained herein shall imply a recommendation to infringe any patents now or hereafter in existence.
Bread, Roll & Morning Goods, Bun Concentrates
For the production of a range of speciality buns, with good volume, excellent softness over life and delicious taste.
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