Soft Roll

Ingredients

Unit
Flour 16.000 kg
Water 9.600 kg
Yeast 0.480 kg
Salt 0.224 kg
S500 0.280 -0.320 kg
Fat 0.320-0.480 kg
Sugar 0.480 kg
total 27.064

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
  • Prove at 30 – 35°C, 80 – 85% humidity.
  • Prove time approx. 50 – 60 mins.
  • Bake at 220°C.
  • Baking time 10 –12 mins depending on size.