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Pre-baked Kaiser Rolls

Ingredients

Wheat flour type 550 10.000 kg
HABACK 0.400 kg
Margarine 0.100 kg
Salt 0.200 kg
Yeast 0.300 kg
Water, approx. 5.800 l
Total weight 16.800 kg

Processing

Mixing time: 2 + 6 minutes, spiral mixer  
Dough temperature: 25 – 26° C  
Bulk fermentation time: approx. 10 minutes  
Scaling weight: 0.065 – 0.075 kg  
Intermediate proof: none  
Processing: as desired  
Final proof: controlled proof (90 – 120 minutes at 18 – 20° C a nd 80 % relative air humidity)