Fino Bun Mix
Overview
For the convenient production of high quality sweet yeast goods such as buns
Fino Bun Mix
Storage
Cool and dry conditions 18 ± 2°C
Shelf Life
1 Year days
Type
Bag
Ingredients
Group 1
Ingredient
KG
FINO BUN MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.016
Water (cold)
0.340
Eggs
0.090
Total Weight: 1.446
Method
1. Place all ingredients into mixing bowl.
2. Mix with hook for 2 minutes at slow speed and 6 minutes at fast speed or until the dough is well developed. The dough temperature should be between 26°C and 28°C.
3. Scale 60gm of the dough and mould as desired shape.
4. Prove the dough at 35°C with 80% humidity for approximately 100 minutes.
5. Brush proof bun with egg before putting in oven.
6. Bake at 190°C top heat and 170°C bottom heat for 12-15 minutes.
Cara-cara
1. Letakkan semua bahan ke dalam mangkuk aduan.
2. Bancuh dengan hook pada kelajuan rendah selama 2 minit dan kelajuan tinggi selama 6 minit atau doh berkembang sepenuhnya. Suhu doh hendaklah di antara 26° C dan 28° C.
3. Skala 60gm berat adunan dan acukan doh ke dalam bentuk yang dikehendaki.
4. Bakti doh pada suhu 35°C dengan 80% kelembapan selama 100 minit.
5. Sapu telur diatas roti sebelum masuk ketuhar.
6. Bakar dangan suhu atas 190°C dan suhu bawah 170 °C selama 12-15 minit.
Usage
Refer to recipe
Packaging
Code
Size
Type
Palletisation
3704
16 KG
Bag
Ingredients
Group 1
Ingredient
KG
FINO BUN MIX
1.000
BAKELS INSTANT ACTIVE DRIED YEAST
0.016
Water (cold)
0.340
Eggs
0.090
Total Weight: 1.446
Method
1. Place all ingredients into mixing bowl.
2. Mix with hook for 2 minutes at slow speed and 6 minutes at fast speed or until the dough is well developed. The dough temperature should be between 26°C and 28°C.
3. Scale 60gm of the dough and mould as desired shape.
4. Prove the dough at 35°C with 80% humidity for approximately 100 minutes.
5. Brush proof bun with egg before putting in oven.
6. Bake at 190°C top heat and 170°C bottom heat for 12-15 minutes.
Cara-cara
1. Letakkan semua bahan ke dalam mangkuk aduan.
2. Bancuh dengan hook pada kelajuan rendah selama 2 minit dan kelajuan tinggi selama 6 minit atau doh berkembang sepenuhnya. Suhu doh hendaklah di antara 26° C dan 28° C.
3. Skala 60gm berat adunan dan acukan doh ke dalam bentuk yang dikehendaki.
4. Bakti doh pada suhu 35°C dengan 80% kelembapan selama 100 minit.
5. Sapu telur diatas roti sebelum masuk ketuhar.
6. Bakar dangan suhu atas 190°C dan suhu bawah 170 °C selama 12-15 minit.
Usage
Refer to recipe
Packaging
Code
Size
Type
Palletisation
3704
16 KG
Bag
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