Bun Mix
Suitable for the production of a wide range of sweet yeast goods , Bun Mix is recommended for producing soft buns of excellent volume where extended keeping qualities are required. Thisbaking mix is designed with the extra tolerance that is necessary for successful dough retardation. Suitable for the production of a wide range of sweet yeast goods , Bun Mix is recommended for producing soft buns of excellent volume where extended keeping qualities are required. This baking mix is designed with the extra tolerance that is necessary for successful dough retardation.
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| 12.5 kg | Bun Mix | |
| 6750 g | Water | |
| 250 g | Yeast (dry) | |
Method
Carefully weigh out dry ingredients and place in bowl. If using compressed yeast double the quantity.
Use tempered water to provide a mixed dough temperature of 27ºC. Add all the water very quickly to ensure proper hydration. It is better to add a little flour to firm up a dough than to add water to soften it.
Mix dough in the normal manner for your machine ensuring that the dough is actually well mixed (smooth and clear) which is very difficult if mixing small doughs in large machines. Best results are normally attained using medium to high speed mixers at their capacity.
Add fruit on slow speed after the completion of mixing. Any liquid spices to be added are best mixed through the fruit several hours prior to adding to the dough.
If you want a good quality product always provide at least 10 minutes rest after mixing. Ensure that you avoid skinning of the dough which will produce streaks in the finished product.
Scale or divide into required unit weights. Round or shape the dough pieces and allow to recover for another 10 minutes, again avoiding skinning by covering if necessary.
Mould into desired shapes and place in appropriate tin or on trays.
Bake buns and smaller units at 200ºC until baked (15 – 20 minutes). Bun loaves and heavier units may need to be baked at 180°C - 190ºC for up to 40 minutes to ensure they are baked.
Helpful Hints
- For the best possible results always use the correct water rate.
- Be prepared to rest doughs as stated above.
