Tandoori Burger Bun

Our recipe

Tandoori 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, Spices mix (4%) (Dehydrated tomatoes flakes, Paprika, Cumin, Ginger, Coriander, Cinnamon, Garlic, Onion, Pepper, Chili, Fenugreek), Rapeseed vegetable fat, Salt, Yeast, Wheat gluten, Glucose syrup, Milk proteins, Natural aromas, Emulsifier: E472e Corn flour, Bean flour.

Allergens: Gluten, Dairy