|
<<
Back to Premix index
Laucke Bun Premix
Suitable for the production of a wide range of sweet yeast goods , the Bun Premix is recommended for producing soft buns of excellent volume where extended keeping qualities are required. This premix is designed with the extra tolerance that is necessary for successful dough retardation.
Ingredients
Unbleached Wheaten Flour, Sugar, Vegetable Oil, Salt, Soya Flour, Emulsifier (481,472(e)), Calcium Mineral Salt, Thiamin, Malted Wheat Flour
| Recipe |
kg |
kg |
kg |
kg |
% |
| Premix |
1 |
5 |
10 |
25 |
100 |
| Yeast (dry) |
0.02 |
0.1 |
0.2 |
0.5 |
2 |
| Water (variable) |
0.54 |
2.7 |
5.4 |
13.5 |
54 |
| Totals |
1.56 |
7.8 |
15.6 |
39 |
156 |
Method
- Carefully weigh out dry ingredients and place in bowl. If using compressed yeast double the quantity.
- Add water to give a finished dough temperature of 28°C.
- Mix dough in the normal manner for your machine making sure the dough is well developed, (ie smooth and clear). Whilst acceptable results may be obtained on slow speed mixers, best results will be obtained on medium or high speed machines.
- Give 10 minutes rest (floor) time. During this time the dough relaxes, becomes easier to handle, and more extensible. This gives the potential for the best possible products.
- Scale to required weight.
- Give 10 minutes intermediate proof.
- Final mould into desired shapes.
- Proof and bake in normal manner.
Notes
- Ensure dough is well developed before adding Fruit.
- Important to give the dough 2 rests as this improves the overall quality of the finished product.
- Suggested baking time approximately 15 - 20 minutes at 200°C.
- For Retarded Doughs make the dough cooler (approx. 24°C) and increase the dry yeast addition to 2.5%.
|
|
