S500 ACTI PLUS - Brussels rolls.

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Puratos ingredients

All ingredients

Flour 10.000kg 100%
Water 6.3-6.5ltr 63-65%
Yeast (fresh) 0.500kg 5%
Salt 0.200kg 2%
S500 Acti-plus 0.300Kg 3%

Recipe

Mixing: 2 minutes on a slow speed; 6 minutes on fast speed.
Dough temperature: 25°C.
Bulk fermentation: 10 minutes.
Scale 1500-1800g / 30 pieces. Hand up.
Intermediate proof: 10 minutes.
Divide and mould.
After 10 minutes rest, press the dough pieces with a special scraper and turnover.
Final proof: 28°C 85% RH, 60-90 minutes.
Flip upside-down prior to baking. Bake with initial steam at 240°C.
Baking time: 18-20 minutes.
Open damper 5 minutes prior end of baking.

Margharitas:
Same recipe, but do not press dough pieces with the scraper and bake with slots on the top.