Recipes
Recipe of the Month
Share and Tear Rolls
Type |
Rolls |
Seasonal/Ethnic/Speciality |
Bread |
Ingredients
Stage |
Name |
Parts |
Amount Reqd |
1 |
Bakers Pride |
16 |
16Kg 0g (35lb 4oz) |
|
1 |
Salt |
0.24 |
0Kg 240g (0lb 8oz) |
|
1 |
Bread Improver |
0.32 |
0Kg 320g (0lb 11oz) |
|
1 |
Fat |
0.16 |
0Kg 160g (0lb 5oz) |
|
1 |
Yeast |
0.48 |
0Kg 480g (1lb 0oz) |
|
1 |
Water |
0.009 |
0Kg 9g (0lb 0oz) |
Method
- Mix using normal mixing time dependant on mixer type*
- Dough Temp 27c
- Process as a no-time dough, scaling off the dough pieces immediately after mixing
- Scale (30 PIECE DIVIDER ) @ 2.100g -70g per roll
- Place on a baking tray as picture, dipping every other one in either poppy seed ,sesame seed or plain or combinations of all 3
- Prove until full proof
- Bake temperature 210c until golden brown ,Approx 22 minutes
- Bake in steam
*Spiral 3mins slow 7mins fast, Upright mixer 3 mins 1st speed 8 mins 2nd speed and Artofex
