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Pre-baked Kaiser Rolls

Ingredients

Wheat flour type 550 10.000 kg
HABACK 0.400 kg
Pastry margarine 0.100 kg
Salt 0.200 kg
Yeast 0.300 kg
Water, approx. 5.800 l
Total weight 16.700 kg

Processing

Mixing time: 2 + 6 minutes, spiral mixer
Dough temperature: 25 – 26° C
Bulk fermentation time: 10 – 15 minutes
Scaling weight: 0.065 – 0.075 kg
Intermediate proof: approx. 10 minutes
Processing: round
Final proof: controlled proof (for up to two hours at approx. 20° C)