Brioche Buns - Industrial

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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

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

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

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Brioche Buns - Industrial

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