Our recipe
Pizza Burger Bun Mix – 65,8%
Water – 32,9%
Yeast – 1.3%
Our process
Kneading (kneader oblique axis)
- 5 minutes in first speed / 14 minutes in second speed
- Temperature at the end of the kneading process: 27-29°C
Fermentation: 20 minutes
Sectioning: Loaves of 120g
Shaping: Ball
Relaxation: 20 minutes
Shaping: Flattened in a circle (10cm diameter)
Faffing: 2 hours at 24-25°C
Baking: 22 minutes at 220°C
List of ingredients
Wheat flour, Water, Sugar, Aromatic mix (2.3%) (Tomato & Browned tomato (Olive oil), Fructose, Wheat dextrose, Oregano, Aromas, Olive oil, Rocket), Rapeseed vegetable fat, Salt, Yeast, Wheat gluten, Glucose syrup, Milk proteins, Natural aromas, Emulsifier: E472e, Corn flour, Bean flour.
Allergens: Gluten
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