Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Hamburger Mix
5.000
20
Sugar
2.500
10
Salt
0.450
1.8
Dobrim 500
0.125
0.5
Bakels Instant Active Dried Yeast
0.625
2.5
Water (Variable)
15.600
62.4
Total Weight: 49.300

Method

1. Develop dough well in the machine.
2. Finished Dough Temperature 28°C.
3. Allow dough to recover 10−15 minutes. Divide and mould at desired weight.
4. Prove then bake at 200°C.
5. Add fruit and APITO BUN SPICE FLAVOURING PASTE if required, during last few minutes of mixing.

Yield

When using compressed yeast use 1.875kg (3 times that of Instant Active Dried Yeast)

Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Hamburger Mix
5.000
20
Sugar
2.500
10
Salt
0.450
1.8
Dobrim 500
0.125
0.5
Bakels Instant Active Dried Yeast
0.625
2.5
Water (Variable)
15.600
62.4
Total Weight: 49.300

Method

1. Develop dough well in the machine.
2. Finished Dough Temperature 28°C.
3. Allow dough to recover 10−15 minutes. Divide and mould at desired weight.
4. Prove then bake at 200°C.
5. Add fruit and APITO BUN SPICE FLAVOURING PASTE if required, during last few minutes of mixing.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cream or Fruit Buns