BUN CONTROLLER BARS - Nutty Triangles
All ingredients
| Flour | 1.000kg | 100% |
| Malt Flour | 0.030kg | 3% |
| Bun Controller Bars | 0.200kg | 20% |
| Yeast | 0.040kg | 4% |
| Water | 0.560kg | 56% |
| Mixed Broken Nuts (Hazelnuts, Almonds, Walnuts) | 0.200kg | 20% |
Recipe
Mixing
2 minutes slow and 3 minutes fast
Bulk Fermentation
10 minutes
Sheeting/ Deposition
Roll dough out on pastry brake and cut dough into triangles, egg wash dip in nuts
Scale
80g each
Final Proof
33°C at 84%
Baking Time
14 minutes at 210°C
Tip
Change the level or nut types to suit seasonal/regional variations