Create soft, tender, high volume hot dog or hamburger buns with exceptional shelf life.

Ingredients

  • 12.5 kg Silky Soft White Mix
  • 0.625 kg Yeast
  • ± 6.5 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 29°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 rest for 10 minutes.
  6. Cut the dough into 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 5 minutes before moulding into hot dog rolls.
  8. Place the dough pieces onto a pre-greased solid black pan, 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 270°C for 6 to 8 minutes without steam in the oven.
  12. Rolls should be bagged immediately when cold for maximum shelf life (after approximately 1 hour floor time).

 
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.

General Info:

Preparation: 2 hours 30 minutes
Baking: 8 minutes
Ready In: 3 hours 40 minutes
Servings: Dependant on in-store use

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