Recipes
| Wheat flour type 550 | 10.000 | kg |
| EXCELLENT ZACHT | 1.500 | kg |
| Salt | 0.150 | kg |
| Yeast | 0.500 | kg |
| Water | 5.800 | l |
| Total weight | 17.950 | kg |
| Mixing time: 5 + 5 minutes, spiral mixer |
| Dough temperature: 26° C |
| Bulk fermentation time: none |
| Scaling weight: 2.100 kg/30 pieces |
| Intermediate proof: 10 minutes |
|
Instructions for use: After mixing, scale the dough into dough balls and allow to prove. Subsequently, divide the dough balls and mould round. Place on special black trays for soft rolls and allow to prove. Wash with egg before baking. |
| Final proof: approx. 110 minutes |
| Baking temperature: 250° C |
| Baking time: 9 - 10 minutes |
