Ingredients

Group 1
Ingredient
KG
White flour
1.000
Sugar
0.086
Shortening
0.040
Fermdor Durum
0.035
Fresh yeast
0.035
Lecitem 1000
0.020
Salt
0.020
Water
0.630
Total Weight: 1.866

Method

1. Mix for 4 minutes slow, 7 minutes fast speed.
2. The finished dough temperature should be 24-26°C.
3. Leave the dough to rest for 5 minutes at room temperature.
4. Scale at 85g.
5. Pin to fit the burger pan.
6. Brush with egg and seeds as desired.
7. Prove: 50 minutes at 34 °C, 85% relative humidity.
8. Bake: 230°C for 10-12 minutes (steam after 2 minutes).
9. Pull out damper after 6 minutes.

Yield

22 burger buns

Ingredients

Group 1
Ingredient
KG
White flour
1.000
Sugar
0.086
Shortening
0.040
Fermdor Durum
0.035
Fresh yeast
0.035
Lecitem 1000
0.020
Salt
0.020
Water
0.630
Total Weight: 1.866

Method

1. Mix for 4 minutes slow, 7 minutes fast speed.
2. The finished dough temperature should be 24-26°C.
3. Leave the dough to rest for 5 minutes at room temperature.
4. Scale at 85g.
5. Pin to fit the burger pan.
6. Brush with egg and seeds as desired.
7. Prove: 50 minutes at 34 °C, 85% relative humidity.
8. Bake: 230°C for 10-12 minutes (steam after 2 minutes).
9. Pull out damper after 6 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

BBQ

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.