Rezepte-Icon

Recipes

  1. active

Wheat Rolls

Ingredients

Wheat flour type 550 10.000 kg
EISZEIT 0.300 kg
Fat 0.100 kg
Salt 0.200 kg
Yeast* 0.300 kg
Water, approx.* 5.500 l
Total weight 16.400 kg

* Adjust the quantity of yeast and the dough firmness to the production conditions.

Processing

Mixing time: 2 + 6 minutes, spiral mixer
Dough temperature: 25 – 26° C
Bulk fermentation time: 10 – 15 minutes
Scaling weight: 1.800 kg/30 pieces
Intermediate proof: 15 minutes
Processing: as desired
Final proof: retarded fermentation at 5° C, subsequently, approx. 2 hours at 26 – 28° C
Baking temperature: 240° C, giving steam
Baking time: 18 – 20 minutes