13 Nov 2020
Ingredients
Dough ingredients
Soft’r Melting
Filling
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.
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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 |
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