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Premium Rolls with Aroma Wheat Sponge

Ingredients Aroma wheat sponge

Wheat flour type 550 2.000 kg
IREKS-AROMAPASTE 0.200 kg
Salt 0.020 kg
Yeast 0.003 kg
Water 1.000 l
Total weight 3.223 kg

Processing Aroma wheat sponge

Mixing time: 6 minutes slow
Dough temperature: 22 – 24° C
Bulk fermentation time: 8 hours in the room, further storage in the refrigerator

Ingredients Dough

Aroma wheat sponge 3.200 kg
Wheat flour type 550 8.000 kg
EISZEIT 0.300 kg
Fat 0.100 kg
Salt 0.200 kg
Yeast* 0.400 kg
Water, approx. 4.300 l
Total weight 16.500 kg

* Adjust the quantity of yeast to the production conditions.

Processing

Mixing time: 2 + 7 minutes, spiral mixer
Dough temperature: 25 – 26° C
Bulk fermentation time: approx. 15 minutes
Scaling weight: 0.060 – 0.065 kg
Intermediate proof: none
Processing: as desired
Final proof: approx. 30 minutes
Baking temperature: 240° C, giving steam
Baking time: 18 – 20 minutes, depending on the scaling weight