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HAMBURGER BUNS (premium quality)

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Bread & Rolls - White - White Bread Rolls and Hamburger Buns
Recipe No:  R120p
USING FINO BREAD AND ROLL CONCENTRATE
Group  Ingredient KG
  Flour 5.000    100%
  FINO BREAD AND ROLL CONCENTRATE 0.500    10%
  Sugar 0.200    4%
  MASTERFAT 0.200    4%
  BAKELS INSTANT ACTIVE YEAST 0.070    1.4%
  Water (variable) 3.000    60%
  Total Weight 8.970
Method:  1. No time dough.
2. Place all ingredients in machine bowl and develop thoroughly.
3. Dough temperature 30-31°C.
4. Allow dough to recover 5 minutes.
5. Scale and mould as desired.
6. Roll out (flatten) to the desired shape & thickness.
7. Proof then bake at 220°C.
Notes:  If using Compressed Yeast, use 200g in above recipe.
  For extra fresh keeping add 1% MONOFRESH
  Using bakers percentages - Percentages on white flour weight
Yield:  9.5 dozen buns scaled at 75 g