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
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