Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Merita V
2.000
8
Sugar
2.500
10
Salt
0.375
1.5
Dobrim 500
0.125
0.5
Bakels Instant Active Dried Yeast
0.650
2.6
Water (Variable)
13.500
54
Total Weight: 44.150

Method

1. Place all ingredients in mixer until clear.
2. Finished dough temperature 28°C.
3. Add fruit and APITO BUN SPICE ESSENCE if required, during last few minutes of mixing.
4. Allow dough to recover for 10 minutes.
5. Mould and proof as normal.
6. Minimum steam during proof.
7. Bake without steam at 230°C.

Product Used

Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Merita V
2.000
8
Sugar
2.500
10
Salt
0.375
1.5
Dobrim 500
0.125
0.5
Bakels Instant Active Dried Yeast
0.650
2.6
Water (Variable)
13.500
54
Total Weight: 44.150

Method

1. Place all ingredients in mixer until clear.
2. Finished dough temperature 28°C.
3. Add fruit and APITO BUN SPICE ESSENCE if required, during last few minutes of mixing.
4. Allow dough to recover for 10 minutes.
5. Mould and proof as normal.
6. Minimum steam during proof.
7. Bake without steam at 230°C.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cream or Fruit Buns