Ingredients

Group 1
Ingredient
KG
Flour
16.000
Baktem Blue 20% Bun Concentrate
3.200
Yeast
0.625
Water
8.000
Total Weight: 27.825

Method

Iced Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at 80 for finger buns.
5. Prove for 50-55 minutes.
6. Bake at 230℃ (450℉) for 12-15 minutes.

Ingredients

Group 1
Ingredient
KG
Flour
16.000
Baktem Blue 20% Bun Concentrate
3.200
Yeast
0.625
Water
8.000
Total Weight: 27.825

Method

Iced Buns

1. Place all of the ingredients into a spiral mixing bowl.
2. Mix on slow speed for 2 minutes.
3. Mix on fast speed for 6 minutes.
4. Scale at 80 for finger buns.
5. Prove for 50-55 minutes.
6. Bake at 230℃ (450℉) for 12-15 minutes.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Brioche, Speciality Bun

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