Multiseed Crusty, Soft or Vienna Rolls
See the recipe & learn how to make our Multiseed Crusty, Soft and Vienna Rolls.
Description
Great for bakers looking to sell sandwiches in the bakery.
KG Ingredients
4.000 BAKELS MULTISEED BREAD CONCENTRATE
4.000 White flour
0.200 Yeast (approx)
3.440 Water (approx)
Optional Sesame seeds
Optional Poppy seeds
11.640 TOTAL
Dough temp 28-300C (82-860F)
Scale at: 110g for Vienna Rolls
90g for Soft and Crusty Rolls
Prove for approx 50-60 mins
Bake for approx 30 mins
Bake: 2300C (4460F) (no steam for Soft Rolls)
(Water and yeast levels should be monitored and adjusted as necessary to suit processing conditions)
