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13 Nov 2020
Flour | 1000 g |
Water | 290 g |
Sugar | 280g |
Instant yeast | 30 g |
Salt | 190 g |
Eggs | 25 g |
Intense Puralism CL | 30g |
Milk powser | 50 |
Oil | 50 g |
Calcium Propionate | 2 g |
Butter | 10 g |
Cremfil Ultim | 30 g |
Optimize the nutritional profile of your bun: This recipe contains less than 10g fat per 100g. It is a reduction of 44% fat versus the reference.
Mixing Spiral | 3 min slow, 6 min fast |
Dough temperature | 28 ºC |
Bulk fermentatio | 10 minutes |
Scale | 50 g |
Intermediate proof | 10 minutes. |
Make up | Any kind of shape can be created |
Final Fermentation | 75 min. at 28°C and 85% RH |
Oven temperature | Bottom at 235°C and top at 240°C |
Baking time | +/ - 7 minutes. |
Filling | Inject Cremfil Ultim |
© Puratos 2025
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