soft bun
grain product recipe
| ingredients: | |
|---|---|
| dough | amount kg |
| wholemeal wheat flour | 25 |
| fermented rye malt | 1,7 |
| improver | 0,7 |
| salt | 0,9 |
| gluten | 2,6 |
| hemp seeds | 2,5 |
| linseeds | 2 |
| sugar | 3 |
| yeast | 2,3 |
| germinated buckwheat grains | 5 |
| water | 34 |
| sunflower seeds | 7 |
| rapeseed oil | 2,7 |
| germinated rye grains | 2,5 |
| total kg | 110,9 |
| outcome pieces | 1470 |
| outcome packages | 368 |
| topping | |
| hemp seeds | 0,750 |
| linseeds | 0,750 |
| buckwheat flakes | 2,250 |
how to use
Preparation or soaking are not needed and the grain is also resistant to dough processing. Can be added directly to the dough at the beginning or in the first part of the production process.
| working method | |
|---|---|
| dough mixing time | 2 min slow |
| 5 min fast | |
| dough temp | 19-22 °C ± 2 |
| resting time | 45 min |
| proofing | 55min |
| 33 °C | |
| 66% | |
| baking | 14 min |
| oven steam | 90kg/h |
| heater | 290°C |
| zone 1 below | 190°C |
| zone 1 on top | 220°C |
| zone 2 below | 210°C |
| zone 2 on top | 245°C |
| zone 3 below | 200°C |
| zone 3 on top | 210°C |
| cooling | 40min |
| weight of dough | 74-76g (with topping) |
| weight of ready product | 60g |
| weight of package | 240g |
