Soft Buns using PANIFARIN and IREKS CRUMB SOFTENER
Soft Buns using PANIFARIN and IREKS CRUMB SOFTENER — an IREKS recipe, makes 17.400 kg dough (total weight). Uses IREKS Crumb Softener 25 kg.
- mixing time
- 3 + 7 min
- dough temperature
- 25–26 °C
- scaling weight
- 0.070 kg
- intermediate proof time
- 5 min
- final proof time
- 70 min
- baking temperature
- 270 °C
- baking time
- 10 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour | 10.000 kg |
| Panifarin | 0.100 kg |
| IREKS Crumb Softener 25 kg | 0.100 kg |
| Sugar | 0.500 kg |
| Vegetable oil | 0.400 kg |
| Salt | 0.200 kg |
| Yeast | 0.300 kg |
| Water | 5.800 kg |
Method
Mixing: 3 + 7 minutes, spiral mixer.
Bulk fermentation: none.
Scale at 0.070 kg.
Intermediate proof: approx. 5 minutes.
Process into soft buns.
Final proof: approx. 70 minutes.
Bake at 270 °C for approx. 10 minutes.
IREKS recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.