SILKY SOFT WHITE ROLLS

Use SUPREME Silky Soft Prepared Mix to create soft, tender, high volume hot dog or hamburger buns with exceptional shelf life.

SILKY SOFT WHITE ROLLS

General Info

Raw weight: 0.060 kg per roll
Baked weight: 0.054 kg per roll
Shelf life: 3 days
Production time: 1.5 hours
Yield: 28 dozen rolls

 

 

Ingredients

  • 12.500 kg SUPREME Silky Soft White Mix
  • 0.625 kg Yeast
  • ± 7.000 L Water

Recipe Instructions

  1. Place Prepared Mix, yeast and water into a suitable mixing machine (Spiral recommended).
  2. Mix in a spiral mixer for 2 minutes on slow speed and between 6 to 8 minutes on fast speed until dough is fully developed.
  3. Final dough temperature should not exceed 26°C – 30°C
  4. After mixing, remove the dough from the mixer and scale immediately into the prescribed weights.
  5. Cover the dough pieces with a plastic sheet and allow to rest for 10 minutes.
  6. Cut the dough into 30 pieces with a bun divider and round for hamburger rolls, but do not round for hot dog rolls.
  7. Allow the dough a further resting time of 10 minutes before moulding into hot dog rolls.
  8. Place the dough pieces onto greased baking sheets and place on trolleys.
  9. Place the trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
  10. Prove for approximately 40 minutes.
  11. Bake at a temperature of 250°C for 10 minutes (maximum 11 minutes)
  12. DO NOT BAKE WITH STEAM
  13.  After baking, allow rolls to cool and place in a solid plastic bag.

N.B: Mixing times, yeast and water quantities, oven temperatures and baking times are merely a guide and need to be adjusted to suit local bakery and machinery conditions

13.