Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Hamburger Mix
3.750
15
Salt
0.500
2
Dobrim 500
0.250
0.5
Bakels Instant Active Dried Yeast
0.425
1.7
Dry Gluten
0.375
1.5
Full Cream Milk Powder
1.250
5
Water (Variable)
14.000
56
Total Weight: 45.550

Method

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)

Ingredients

Group 1
Ingredient
KG
%
Bakers Flour
25.000
100
Hamburger Mix
3.750
15
Salt
0.500
2
Dobrim 500
0.250
0.5
Bakels Instant Active Dried Yeast
0.425
1.7
Dry Gluten
0.375
1.5
Full Cream Milk Powder
1.250
5
Water (Variable)
14.000
56
Total Weight: 45.550

Method

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.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Hamburger Bun