Mix for 6 minutes on slow speed and 4 minutes on fast speed. Dough temperature ± 24° C.
Scale heads of dough at 1,700 kg, mould round and rest for 5 minutes before working off. N.B. Please cover dough that is not being worked off with a plastic dough cover. If dough is not covered a skin will form which will result in a undesirable looking product.
Divide the heads of dough into 30 pieces in a Bun divider and place 6 pieces onto a 4051p foil.
Prove for ± 50 minutes.
Bake at 240° C for ± 10 minutes.
Leave to cool then finish with fillings & toppings.