Poznań Roll
Ingredients
- 10 kg
- WHEAT FLOUR TYPE 550
- 0,2 kg
- MARGARINE 70%
- 0,4 kg
- YEAST
- 0,2 kg
- BAKING AGENT BUN
- 0,17 kg
- SALT
- ok. 5,5 kg
- WATER
A method of preparing
1
PARAMETERS
Weeding time: 3 + 7
Cake temperature: 26 - 27°C
Weight of the cake: according to the plant
Aging of the cake: 10 min
Final fermentation: 35 - 40 min
Baking temperature: 230°C with steaming oven
Baking time: according to weight
2
From all the ingredients above prepare a cake.
3
Divide the dough into pieces of the desired weight, round it in a breadcrumb separator.
4
Place the billets on sheets or batch machines.
5
After 3⁄4 of the time of final fermentation, make an incision.
6
Bake with steaming oven. At the end of baking, drain the steam to obtain a crispy crust.
Bon appétit!
