Scotch Roll

Ingredients

Unit
Flour 16.000 kg
Water 9.280 kg
Yeast 0.400 kg
Salt 0.224 kg
S500 0.320 kg
total 26.224

Method

  • Dough temperature 25°C +/- 2°C.
  • Spiral mixer 2 mins slow and 6 – 8 mins fast.
  • Conventional mixer 10 – 15 mins.
  • High speed mixer 2½ – 3 mins.
  • Process through BDM or roll plant.
  • Dip in rice flour and arrange on baking tray.
  • Prove at 30–35°C, 80 – 85% humidity.
  • Prove time approx. 180 mins.
  • Bake at 240°C.
  • Baking time 10 – 12 mins depending on size.