Ingredients
Group 1
Ingredient
KG
Wheat flour
1.000
Sugar
0.086
Shortening
0.040
Fresh yeast
0.035
Fermdor Smoked
0.025
Lecitem 1000
0.020
Salt
0.020
Water
0.630
Total Weight: 1.856
Method
1. Mix for approximately 4 minutes slow and 7 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Leave the dough to rest for 5 minutes at a controlled temperature of 25-28°C.
4. Scale at 85g and mould into round shape.
5. Pin to fit the burger pan.
6. Brush with egg and seeds as desired.
7. Prove: 50 minutes at a controlled temperature of 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
Product Used
Ingredients
Group 1
Ingredient
KG
Wheat flour
1.000
Sugar
0.086
Shortening
0.040
Fresh yeast
0.035
Fermdor Smoked
0.025
Lecitem 1000
0.020
Salt
0.020
Water
0.630
Total Weight: 1.856
Method
1. Mix for approximately 4 minutes slow and 7 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Leave the dough to rest for 5 minutes at a controlled temperature of 25-28°C.
4. Scale at 85g and mould into round shape.
5. Pin to fit the burger pan.
6. Brush with egg and seeds as desired.
7. Prove: 50 minutes at a controlled temperature of 34 °C, 85% relative humidity.
8. Bake: 230°C for 10-12 minutes (steam after 2 minutes).
9. Pull out damper after 6 minutes.
Ingredients
Group 1
Ingredient
KG
Wheat flour
1.000
Sugar
0.086
Shortening
0.040
Fresh yeast
0.035
Fermdor Smoked
0.025
Lecitem 1000
0.020
Salt
0.020
Water
0.630
Total Weight: 1.856
Method
1. Mix for approximately 4 minutes slow and 7 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Leave the dough to rest for 5 minutes at a controlled temperature of 25-28°C.
4. Scale at 85g and mould into round shape.
5. Pin to fit the burger pan.
6. Brush with egg and seeds as desired.
7. Prove: 50 minutes at a controlled temperature of 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
Product Used
Ingredients
Group 1
Ingredient
KG
Wheat flour
1.000
Sugar
0.086
Shortening
0.040
Fresh yeast
0.035
Fermdor Smoked
0.025
Lecitem 1000
0.020
Salt
0.020
Water
0.630
Total Weight: 1.856
Method
1. Mix for approximately 4 minutes slow and 7 minutes fast speed, until fully developed.
2. The finished dough temperature should be between 24-26°C.
3. Leave the dough to rest for 5 minutes at a controlled temperature of 25-28°C.
4. Scale at 85g and mould into round shape.
5. Pin to fit the burger pan.
6. Brush with egg and seeds as desired.
7. Prove: 50 minutes at a controlled temperature of 34 °C, 85% relative humidity.
8. Bake: 230°C for 10-12 minutes (steam after 2 minutes).
9. Pull out damper after 6 minutes.
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