Specially prepared fat for use in bread and other yeast goods to improve keeping and texture. The consistency is adjusted to cope with seasonal variation. Soft, pliable fat that will easily mix through the dough using conventional of high speed mixers.
Cool and dry conditions 30 ± 5°C
252 days
Pail
1. Place all ingredients in mixing bowl, mix well into a well develop dough.
2. Allow dough to rest for 10 minutes.Scale 60 g each, rounded and give immediate proof for 10 minutes.
3. Go through roller to de-gas and place onto a hamburger tray.
4. Final proofing of about 60 minutes. Using a spray gun, moisten burger surface and sprinkle generously with sesame seeds.
5. Bake at 200°C for 20 minutes.
Notes: Overnight dough is dough made from previous batch and kept fermented at ambient temperature for at least 4 hours before adding to the mix and the excess dough can be kept in refrigerator for later use.
Bread 1-2%
Hamburger buns / soft rolls 4-6%
Sweet Buns 6-10%
1. Place all ingredients in mixing bowl, mix well into a well develop dough.
2. Allow dough to rest for 10 minutes.Scale 60 g each, rounded and give immediate proof for 10 minutes.
3. Go through roller to de-gas and place onto a hamburger tray.
4. Final proofing of about 60 minutes. Using a spray gun, moisten burger surface and sprinkle generously with sesame seeds.
5. Bake at 200°C for 20 minutes.
Notes: Overnight dough is dough made from previous batch and kept fermented at ambient temperature for at least 4 hours before adding to the mix and the excess dough can be kept in refrigerator for later use.
Bread 1-2%
Hamburger buns / soft rolls 4-6%
Sweet Buns 6-10%
