1. Develop dough well in the machine.
2. Finished Dough Temperature 29°C.
3. Allow dough to recover 10−15 minutes. Divide and mould.
4. Prove and bake at 200°C.
Yield: If flour has a requirement for a reducing agent, use RAPBRIM at recommended level. Dry gluten optional depending on flour strength. Adjust yeast to suit final proof. This recipe is based on HAMBURGER MIX at 15%. When using compressed yeast use 1.275kg (3 times that of Instant Active Dried Yeast)