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Soft Rolls

Ingredients

Wheat flour type 550 10.000 kg
IREKS TOAST & BUNS 0.150 kg
Sugar 0.800 kg
Vegetable oil 0.400 kg
Salt 0.200 kg
Yeast 0.500 kg
Water, approx. 5.100 l
Total weight 17.150 kg
Mixing time: 2 + 6 minutes, spiral mixer
Dough temperature: 26 – 27° C
Bulk fermentation time: none
Scaling weight: 0.080 kg
Intermediate proof: none
Processing: round, in mould trays
Final proof: approx. 90 minutes
Baking temperature: 260° C, giving slight steam
Baking time: 7 – 8 minutes