Existing Customer?
Are you an existing customer? Log in to see pricing & checkout, or request access to an online account.
New Customer?
New customers can apply for an account with us below.
Ingredients
16kg
Carr's Bakers Flour
2kg
Proson Sweet Bun Dough MB
1kg
AB Mauri Pinnacle Baker's Yeast
10.24l
Water
8.8kg
Raisins
Method
Kneading: mix all ingredients into a smooth and well developed dough
After kneading, directly mix filling in
Dough temperature: approx. 27°C
Scale: approx. 2000 grams (30 pieces)
Dough proof: approx. 10-20 minutes
Dividing: divide and round up. Place 2 rows of 3 dough pieces next to each other on baking sheets.
Final proof: approx. 80 minutes
Decorating: use crossing paste to make a cross on all buns
Baking: approx. 10-11 minutes at 260°C
