Bakels Milk Bun Concentrate
Overview
For the convenient production of high quality milk buns
Bakels Milk Bun Concentrate
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
1 Year days
Type
Bag
Category
Finished Product
Ingredients
Group 1
Ingredient
KG
Whole Wheat Flour
1.000
BAKELS MILK BUN CONCENTRATE
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.024
Eggs
0.200
Water (cold)
0.640
BAKELS MARGARINE P
0.300
Total Weight: 3.164
Method
Use : Hook
1. In a mixing bowl, combine bread flour, yeast, Bakels Milk Bun Concentrate, water, and egg.
2. Mix for 2 minutes on slow speed and then 6 minutes on fast speed.
3. Add in margarine P and mix for 1 minute on low speed, then 4 minutes on fast speed, or until the dough is well developed. The dough temperature should be between 26°C and 28°C.
4. Scale 60g of the dough and mold it into desired shapes.
5. Proof the dough at 35°C with 80% humidity for approximately 100 minutes.
6. Brush the proofed buns with egg before putting them in the oven.
7. Bake at 190°C (top heat) and 170°C (bottom heat) for 12 minutes.
Cara-cara
Guna : Hook
1. Dalam mangkuk pencampuran, gabungkan tepung roti, yis, Pekat Bun Susu Bamel, air, dan telur.
2. Campurkan selama 2 minit pada kelajuan perlahan dan kemudian 6 minit dengan kelajuan pantas.
3. Masukkan marjerin P dan campurkan selama 1 minit pada kelajuan rendah, kemudian 4 minit dengan kelajuan pantas, atau sehingga adunan berkembang dengan baik. Suhu doh hendaklah antara 26°C dan 28°C.
4. Skala 60g adunan dan acukan ke dalam bentuk yang dikehendaki.
5. Bukti doh pada suhu 35°C dengan kelembapan 80% untuk kira-kira 100 minit.
6. Berus roti pruf dengan telur sebelum memasukkannya ke dalam ketuhar.
7. Bakar pada suhu 190°C (haba atas) dan 170°C (haba bawah) selama 12 minit.
Usage
Refer to Recipe
Packaging
Code
Size
Type
Palletisation
3700
10 KG
Bag
Ingredients
Group 1
Ingredient
KG
Whole Wheat Flour
1.000
BAKELS MILK BUN CONCENTRATE
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.024
Eggs
0.200
Water (cold)
0.640
BAKELS MARGARINE P
0.300
Total Weight: 3.164
Method
Use : Hook
1. In a mixing bowl, combine bread flour, yeast, Bakels Milk Bun Concentrate, water, and egg.
2. Mix for 2 minutes on slow speed and then 6 minutes on fast speed.
3. Add in margarine P and mix for 1 minute on low speed, then 4 minutes on fast speed, or until the dough is well developed. The dough temperature should be between 26°C and 28°C.
4. Scale 60g of the dough and mold it into desired shapes.
5. Proof the dough at 35°C with 80% humidity for approximately 100 minutes.
6. Brush the proofed buns with egg before putting them in the oven.
7. Bake at 190°C (top heat) and 170°C (bottom heat) for 12 minutes.
Cara-cara
Guna : Hook
1. Dalam mangkuk pencampuran, gabungkan tepung roti, yis, Pekat Bun Susu Bamel, air, dan telur.
2. Campurkan selama 2 minit pada kelajuan perlahan dan kemudian 6 minit dengan kelajuan pantas.
3. Masukkan marjerin P dan campurkan selama 1 minit pada kelajuan rendah, kemudian 4 minit dengan kelajuan pantas, atau sehingga adunan berkembang dengan baik. Suhu doh hendaklah antara 26°C dan 28°C.
4. Skala 60g adunan dan acukan ke dalam bentuk yang dikehendaki.
5. Bukti doh pada suhu 35°C dengan kelembapan 80% untuk kira-kira 100 minit.
6. Berus roti pruf dengan telur sebelum memasukkannya ke dalam ketuhar.
7. Bakar pada suhu 190°C (haba atas) dan 170°C (haba bawah) selama 12 minit.
Usage
Refer to Recipe
Packaging
Code
Size
Type
Palletisation
3700
10 KG
Bag
