A consistently Supreme product for producing any rich bun dough base for confectionery.

Ingredients

  • 12.5 kg Sweet & Light 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. Process, fill or decorate the dough pieces into the desired final product shape.
  7. Place the dough pieces onto a pre-greased solid black pan or bread tin, and place on trolleys.
  8. Place the trolley into a pre-set prover operating at a temperature of 40°C and a relative humidity (Rh%) of 85%.
  9. Prove for approximately 40 minutes.
  10. Bake or deep fry the product at the required temperature.

 
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
Baking: 15 minutes
Ready In: 2 hours 30 minutes
Servings: Dependant on in-store use

Related Video


You Might Like These Recipes


CHOCOLATE SWISS ROLL
A whisked sponge recipe for a soft and light chocolate swiss...

STOLLEN
Delicious traditional favourite. ...

OAT & DATE TRAY BAKE
...

ALMOND BISCOTTI
The dough can be sticky to touch, that’s perfectly nor...