Brioche Buns - Industrial

Dough
Flour 1500g
Durum Flour 500g
Salt 40g
Sugar 300g
Margerine 100g
Water 1040g
Yeast 80g
Spice Blend 10g
Soft'r Intens Short 40g
Intens Fresh 2-30 5g
Sapore Fidelio 40g
Double Bake Improver 10g
Intens Tolerance 10g
Working Method:
  • Mixing Spiral - 5' 1st speed - 8'-10' 2nd speed 
  • Dough Temperature - 75°F 
  • Bulk fermentation - 5 minutes ambient temperature 
  • Scale - 85g or 3050g per press 
  • Intermediate proof - 20 minutes ambient temperature 
  • Make Up - Round and flatten put in bun pans 
  • Final Fermentation - 60-75 minutes 100°F, 80% humidity 
  • Decoration before baking - Sunset glaze 
  • Oven temperature °C - 425°F top and bottom for deck oven 
  • Baking Time - 10-12 minutes

About this recipe:

Complexity level: