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CHOCMILK BUNS
80gr x 150/ctn
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| Procedure: |
Place
20 units per tray and allow to thaw |
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| Proofing: |
Approx. 1 hrs at 35°C.
Normal humidity. |
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| Bake: |
Approx.
15 mins at 185°C
Glaze after baking or sprinkle with dusting sugar.
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SPICY FRUIT BUNS (Hot Cross
Buns)
80gr x 150/ctn
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| Procedure: |
Thaw the dough |
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| Proofing: |
approx. 1½
hrs at 35°C |
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| Bake: |
Preheat oven to 220°C.
Baking time: approx. 25 mins at 190°C.
No steam |
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| Topping: |
Finish with glaze |
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Turtle Roll (low salt content)
90gr x 140/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
1½ hrs approx.
at 35°C.
Preheat oven to 230°C. |
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| Bake: |
20 mins at 180°C
approx.
Good steam required .
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TOM THUMBS - WHITE
53gr x 250/ctn |
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| Procedure: |
Thaw the dough. |
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| Proofing: |
Approx.
1½ hrs at 35°C.
Preheat oven to 220°C. |
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| Bake: |
Approx. 20 mins at
190°C.
Steam required. |
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| Topping: |
Optional |
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TOM THUMBS - MIXED GRAIN
53gr x 250/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
Approx.
1½ hrs at 35°C.
Preheat oven to 220°C. |
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| Bake: |
Approx. 20 mins at
190°C.
Steam required. |
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| Topping: |
Optional |
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BBQ ROLLS - White
85gr x 180/ctn
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| Procedure: |
Thaw the
dough |
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| Proofing: |
1½ hr at 35ºC |
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| Bake: |
approx. 15 min at 190°C |
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| Topping: |
Optional: Dip in seeds
before proving |
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MANUKA HONEY CEREAL BUN
90gr x 150/ctn
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| Procedure: |
Thaw the
dough. |
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| Proofing: |
1½ hr at 35ºC. |
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| Bake: |
Approx. 15 min at 190°C.
Good steam required
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BBQ ROLLS - Wheatmeal
85gr x 180/ctn |
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| Procedure: |
Thaw the
dough |
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| Proofing: |
1½ hr at 35ºC |
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| Bake: |
approx. 15 min at 190°C |
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| Topping: |
Optional: Dip in seeds
before proving |
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BBQ ROLLS - Mixed grain
85gr x 180/ctn
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| Procedure: |
Thaw the
dough. |
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| Proofing: |
1½ hr at 35ºC. |
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| Bake: |
Approx. 15 min at 190°C. |
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| Topping: |
Optional: Dip in seeds
before proving. |
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LONG ROLLS FRUIT
85gr x 180/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
1½ hr at 35ºC. |
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| Bake: |
Approx. 15 min at 180°C.
Good steam required. |
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| Topping: |
Ice or
glaze. |
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DINNER ROLLS – 45gr
45gr x 250/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
1½ hr at 35ºC |
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| Bake: |
approx. 15 min at 180°C.
Steam required |
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| Topping: |
Optional: Dip in seeds
before proving |
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SULTANA BUN - round
80gr x 150/ctn
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| Procedure: |
Tray up & thaw
6 x 10 on high sided tray, for batch bake. |
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| Proofing: |
1½ hrs approx.
at 35°C.
Preheat oven to 220°C.
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| Bake: |
15-25 mins at 190°C
approx.
No steam required.
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| Topping: |
Glaze after baking. |
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KAISER ROLLS – Wheatmeal
80gr x 200/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
1½
hr at 35ºC. |
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| Bake: |
Approx. 15 min at 190°C.
Steam required.
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| Topping: |
Optional: Dip in seeds
before proving. |
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HAMBURGERS - WHITE
80gr x 200/ctn
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| Procedure: |
Thaw the
dough |
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| Proofing: |
1½ hr at 35ºC |
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| Bake: |
approx. 15 min at
190°.
Steam required |
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| Topping: |
Optional: Dip in seeds
before proofing |
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HAMBURGERS - WHEATMEAL
80gr x 200/ctn
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| Procedure: |
Thaw the
dough |
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| Proofing: |
1½ hr at 35ºC |
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| Bake: |
approx. 15 min at
190°.
Steam required |
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| Topping: |
Optional: Dip in seeds
before proofing |
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BBQ BUN
120gr x 126/ctn
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| Procedure: |
Thaw the dough on greased
standard baking tray, 4 x 3 x 4,
keeping dough pieces separate
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| Proofing: |
1½ hrs approx.
at 35°C
Preheat oven to 230°C
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| Bake: |
20 mins at 190°C
approx.
Steam required
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KAISER ROLLS –White
80gr x 200/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
1½
hr at 35ºC. |
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| Bake: |
Approx. 15 min at 190°C.
Steam required.
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| Topping: |
Optional: Dip in seeds
before proofing. |
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KAISER ROLLS – Mixed Grain
80gr x 200/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
1½
hr at 35ºC. |
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| Bake: |
Approx. 15 min at 190°C.
Steam required.
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| Topping: |
Optional: Dip in seeds
before proofing. |
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TOM THUMBS - WHEATMEAL
53gr x 250/ctn
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| Procedure: |
Thaw the dough. |
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| Proofing: |
Approx.
1½ hrs at 35°C.
Preheat oven to 220°C. |
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| Bake: |
Approx. 20 mins at
190°C.
Steam required. |
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| Topping: |
Optional: Add seeds. |
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BOSTON BUN
340gr x 55/ctn
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| Procedure: |
Thaw the
dough
(Option: Use 6" sponge tin & press
out to fit bottom of tin). |
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| Proofing: |
Approx.
1 ½ hours at 36°C (top of tin).
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| Bake: |
Approx. 17 mins at
190°C (no steam).
Remove from tin & allow to cool. |
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| Topping: |
Ice with icing or mock
cream and press in coconut. |
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