Chapter12 Recipes
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Transcript of Chapter12 Recipes
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Page 1
11 22 .. 11 IICCEE BBOOXX BB II SSCCUU II TT MM II XX ((BB112200))
Group 1 IInnggrreeddiieennttss:: TToottaall WWeeiigghhtt Pettina Ice Box Biscuit Mix 1.000
Yellow Mastermarge 0.300
Water 0.100
Total Weight 1.400
MMeetthhoodd:: SSttaaggee
Scale all ingredients in group 1 and place into the mixing bowl.
Blend together on slow speed until clear
Roll dough into round bars + 30mm thick
Refrigerate overnight
Cut into slices of 7.5mm wide with a sharp knife
When biscuits have reached room temperature, place on slightly greased trays
Bake at 190C until golden brown
Scaling
Mixing
Molding
Resting
Molding
Resting
Baking
Chapter
12 Recipes
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Page 2
11 22 .. 22 WWHH II TT EE BBRREEAADD ((BB112200)) Group 1
IInnggrreeddiieennttss:: TToottaall WWeeiigghhtt Butterfield White bread mix 2 x 12.5 Kg 25.000
Yeast 440gm 0.440
Water 15Lt 15.000
Total Dough Weight 40.440
MMeetthhoodd:: SSttaaggee
Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed.
Scale off 0.680kg dough pieces.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Place dough pieces on the production table with smooth side on top
and in the order of handling, with the first rounded piece nearest to the Moulder.
Rest rounded dough pieces for 8 minutes.
Add 375ml pan release to the sponge in the catch tray.
Put rounded dough pieces, one by one, into the Chute with the rough / bottom
side facing the Chuter.
Roll the moulded dough piece by hand in the sponge with pan release.
Place the dough centrally in the pan with the seam line facing the bottom.
Load the pans into an oven trolley from the bottom to the top.
Homemade: Proof for 60 min until dough is 1cm above the pan rim. Sandwich: Proof for 45 min until dough is 1cm below the pan rim. Cover each set of pans properly with a pan lid for sandwich loaves after proofing.
Pre-set temperature on 220 - 250C. When oven is ready insert trolley. Set the baking timer control for 30 minutes.
After the baking time, press the alarm switch off and remove the trolley from the
oven. Dump the bread and display in the trolley.
Scaling
Mixing
Scaling
Rounding
Resting
Moulding
Dough Direction
Panning
Proofing
Oven Setting
Unloading
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Page 3
11 22 .. 33 WWHH II TT EE BBRREEAADD ((BB224400 ,,BB448800)) Group 1 IInnggrreeddiieennttss:: TToottaall WWeeiigghhtt Butterfield White bread mix 4 x 12.5 Kg 50.000
Yeast 880gm 0.880
Water 30Lt 30.000
Total Dough Weight 80.880
MMeetthhoodd:: SSttaaggee
Measure all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed.
Scale off 11.200kg heads of dough.
Place the dough head to be divided into the dusted bread divider bowl.
Knead the dough to cover the entire surface. Dust the top of the dough. Close
the lid and divide the dough. Remove the 0.700kg dough pieces. Divide the remainder dough.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table
with smooth side on top and in the order of handling, with the first rounded piece
nearest to the Moulder.
Rest rounded dough pieces for 8 minutes.
Add 700 750ml pan release to the sponge in the catch tray.
Put rounded dough pieces, one by one, into the Chute with the rough / bottom
side facing the Catcher.
Roll the moulded dough piece once by hand on the sponge with pan release.
Place the dough centrally in the pan with the seam line facing the bottom.
Load the pans into an oven trolley from the bottom to the top.
Homemade: Proof for 60 min until dough is 1cm above the pan rim. Sandwich: Proof for 45 min until dough is 1cm below the pan rim. Cover each set of pans properly with a pan lid for sandwich loaves after proofing.
Pre-set temperature on 250C. When oven is ready insert trolley. Set the baking timer control for 30 minutes.
After the baking time turn the alarm switch off and remove the trolley from the
oven. Dump the bread and display in the trolley.
Scaling
Mixing
Scaling
Dividing
Rounding
Resting
Moulding
Dough Direction
Panning
Proofing
Oven Setting
Unloading
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Page 4
11 22 .. 44 BBRROOWWNN BBRREEAADD ((BB112200)) Group 1
IInnggrreeddiieennttss:: TToottaall WWeeiigghhtt Butterfield Brown bread mix 2 x 12.5 Kg 25.000
Yeast 440gm 0.440
Water 15Lt 16.000
Total Dough Weight 41.440
MMeetthhoodd:: SSttaaggee
Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 12 minutes on fast speed until dough is developed.
Scale off 0.700kg dough pieces.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Place dough pieces on the production table with smooth side on top
and in the order of handling, with the first rounded piece nearest to the Moulder.
Rest rounded dough pieces for 8 minutes.
Add 375ml pan release to the sponge in the catch tray.
Put rounded dough pieces, one by one, into the Chute with the rough / bottom
side facing the Chuter.
Roll the moulded dough piece by hand in the sponge with pan release.
Place the dough centrally in the pan with the seam line facing the bottom.
Load the pans into an oven trolley from the bottom to the top.
Homemade: Proof for 60 min until dough is 1cm above the pan rim. Sandwich: Proof for 45 min until dough is 1cm below the pan rim. Cover each set of pans properly with a pan lid for sandwich loaves after proofing.
Pre-set temperature on 220 - 250C. When oven is ready insert trolley. Set the baking timer control for 30 minutes.
After the baking time, press the alarm switch off and remove the trolley from the
oven. Dump the bread and display in the trolley.
Scaling
Mixing
Scaling
Rounding
Resting
Moulding
Dough Direction
Panning
Proofing
Oven Setting
Unloading
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Page 5
11 22 .. 55 BBRROOWWNN BBRREEAADD ((BB224400 ,,448800)) Group 1
IInnggrreeddiieennttss:: TToottaall WWeeiigghhtt Butterfield Brown bread mix 4 x 12.5 Kg 50.000
Yeast 880gm 0.880
Water 32Lt 32.000
Total Dough Weight 82.880
MMeetthhoodd:: SSttaaggee
Measure all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 12 minutes on fast speed until dough is developed.
Scale off 11.200kg heads of dough.
Place the dough head to be divided into the dusted bread divider bowl.
Knead the dough to cover the entire surface. Dust the top of the dough. Close
the lid and divide the dough. Remove the 0.700kg dough pieces. Divide the remainder dough.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table
with smooth side on top and in the order of handling, with the first rounded piece
nearest to the Moulder.
Rest rounded dough pieces for 8 minutes.
Add 700 750ml pan release to the sponge in the catch tray.
Put rounded dough pieces, one by one, into the Chute with the rough / bottom
side facing the Catcher.
Roll the moulded dough piece once by hand on the sponge with pan release.
Place the dough centrally in the pan with the seam line facing the bottom.
Load the pans into an oven trolley from the bottom to the top.
Homemade: Proof for 60 min until dough is 1cm above the pan rim. Sandwich: Proof for 45 min until dough is 1cm below the pan rim. Cover each set of pans properly with a pan lid for sandwich loaves after proofing.
Pre-set temperature on 250C. When oven is ready insert trolley. Set the baking timer control for 30 minutes.
After the baking time turn the alarm switch off and remove the trolley from the
oven. Dump the bread and display in the trolley.
Scaling
Mixing
Scaling
Dividing
Rounding
Resting
Moulding
Dough Direction
Panning
Proofing
Oven Setting
Unloading
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Page 6
11 22 .. 66 SSCCOONNEE && RROOCCKK BBUUNNSS ((BB112200 ,, BB224400 ,, BB448800))
Group
11 IInnggrreeddiieennttss:: TToottaall WWeeiigghhtt Cake Flour 1 x 12.5 Kg 12.500
Eggs 18 0.900
Milk 6 Lt 6.000
Baking Powder 650 gm 0.650
Margarine (Yellow) 1.880 Kg 1.880
Sugar 1.880 Kg 1.880
Vanilla Essence 40 ml 0.040
Total Dough Weight
23.850
Milk & Salt Mix
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 5 minutes on slow speed.
Shape the dough into a rectangle. Dust on top and underneath the dough.
Roll out the dough until 2cm thick. Dock the dough to release the air.
Cut scones: Large with 83mm cutter (no. 9). Small with 53mm cutter (no. 13). Remove the off cuts in between the scones and keep aside for Rock Buns.
Scale the off cuts and determine 10% of its weight. Add this amount of Bakers Mix and mix on slow speed for 2 minutes.
Scaling Weight Scones: Large: 0.110kg Rock Buns: 0.120kg Small: 0.050kg
Prepare baking trays with pan release. Place on baking tray:
Pack large scones and Rock Buns 5 x 7 (35 pieces) per baking tray. Pack small scones 7 x 10 (70 pieces) per baking tray. Place baking trays into a confectionery trolley.
Rest for at least 30 minutes. Brush scones and splash Rock Buns with milk and salt mix. Sprinkle sugar on Rock Buns.
Pre set temperature control on 180 - 200C. Set the baking timer for 10-15 minutes.
After the baking time press the alarm switch off and remove the trolley from the
oven. Use a metal scraper to loosen the scones from the baking tray.
Scones and Rock Buns are ready for the counter.
Scaling
Mixing
Shaping
Cutting
Rock Buns Dough
Scaling
Panning
Resting
Oven Settings
Unloading
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Page 7
11 22 .. 77 SSOOFF TT DDOOUUGGHH ((BB112200 ,, BB224400 ,, BB448800)) Group
11 IInnggrreeddiieennttss:: TToottaall WWeeiigghhtt Cake Flour 1 x 12.5 Kg 12.500
Butterfield Soft Dough Concentrate 950 gm 0.950
Yeast 400 gm 0.400
Water 7.5 Lt 7.500
Total Dough Weight
21.730
22 Cheese or 3 Kg 3.000 Sesame Seed or 600 gm 0.600 Poppy Seed 300 gm 0.300
MMeetthhoodd:: SSttaaggee
Measure all ingredients in group 1 and place into mixing bowl.
Mix on 2 minutes slow speed and 10 minutes fast speed until dough is developed.
Follow the required recipe for :
Cocktail and Plain Rolls, Hamburger Rolls, Jumbo and Foot Long Rolls, Pizza Rolls. Group 2 ingredients are optional on the products.
Scaling
Mixing
-
Page 8
11 22 .. 88 SSWWEEEE TT DDOOUUGGHH ((BB112200 ,, BB224400 ,, BB448800)) Group
11 IInnggrreeddiieennttss:: TToottaall WWeeiigghhtt Cake Flour 1 x 12.5 Kg 12.500
Butterfield Sweet Dough Concentrate 1.5 Kg 1.500
Yeast 450 gm 0.450
Water 6.5 Lt 6.500
22 Bakers Mix 2.195 kg 2.195 Total Dough Weight
24.145
MMeetthhoodd:: SSttaaggee
Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 8 minutes on fast speed until dough is developed.
Follow the required recipe for:
School Buns, Mosbolletjies, Doughnuts, and Custard Buns.
Weigh the dough and determine 10% of its weight. Remove the dough from the scale and put it back into the mixer. Scale Bakers Mix, group 2, to 10% of the dough weight that was calculated.
Add the Bakers Mix to the dough in the mixer.
Mix for 2 minutes on slow speed. Do not over mix.
Follow the required recipe for:
Tea Cakes, Hot Cross Buns, Raisin Buns, Raisin Loaves and Chelsea Buns.
Scaling
Mixing
Bakers Mix
(Optional)
Scaling
-
Page 9
11 22 .. 99 SSCCOONNEESS ((BB112200 ,, BB224400 ,, BB448800)) Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Cake Flour 1 x 12.5Kg 12.500 Eggs 18 0.900 Milk 6Lt 6.000 Baking Powder 650gm 0.650 Margarine (yellow) 1 .880Kg 1.880 Sugar 1 .880Kg 1.880 Vanilla Essence 40ml 0.040 Cake Flour 1 x 12.5Kg 12.500 Eggs 18 0.900
Total Dough
Weight 23.850
MMeetthhoodd:: SSttaaggee
Weigh all ingredients in group 1 and place into the mixing bowl.
Mix on 5 minutes slow speed.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Shape the dough into a rectangle with both hands.
Dust underneath the dough.
Dust the rolling pin and roll out the dough until 2cm thick. Dock the dough to release the air.
Lift up the dough to add more dusting underneath.
Dust the cutter.
Cut scones: Large with 83mm cutter (no. 9). Small with the 53mm cutter (no. 13). Remove the off cuts in between the scones and keep aside (Use off cuts for Rock Buns
later).
Scaling
Mixing
Shaping
Cutting
Scaling Weight: Large: 0.110kg Small: 0.050kg Scaling
Prepare 6 baking trays with pan release. Panning
Place large scones 5 x 7 (35 pieces) per baking tray. Place small scones 7 x 10 (70 pieces) per baking tray. Place baking trays into a confectionery trolley.
Rest scones for at least 30 - 45 minutes.
Resting
Portion Yield 219 Scones and / or Rock Buns Baking Temp. 180 - 200C Baking Time 10 - 15 min Portion Size Large: 0.110kg
Small: 0.050kg
Mixing Time Resting Time
5 Slow
30 40 min
-
Page 10
11 22 .. 11 00 RROOCCKK BBUUNNSS ((BB112200 ,, BB224400 ,, BB448800))
MMeetthhoodd::
SSttaaggee
Brush with milk and salt mix. (250ml milk with a pinch of salt).
Pre set temperature control on 180 - 200C. Oven Setting
When oven is ready insert trolley into the oven.
Set the baking timer for 10 - 15 minutes.
After the baking time press the alarm switch off and remove the trolley from the oven.
Lift baking trays from the trolley and place on a production table. Use a metal scraper
to loosen the scones from the baking tray.
Scones are ready for the counter
Unloading
Tip! Use 6 x 1Lt sachets of milk for the scone recipe. It is more accurate to control the amount of milk going into the batter.
Portion Yield 219 Scones and / or Rock Buns Baking Temp. 180 - 200C Baking Time 15 min Portion Size 0.120 kg
Mixing Time Resting Time
2 Slow 30 45 min
Tip!
To determine the amount of Bakers Mix, weigh the dough in
grams and take off the last digit of the weight.
Round the amount down to the nearest 10. i.e. If dough
weighs 4.650 then take off 0, round down and the amount
will be 460 Bakers Mix.
-
Page 11
MMeetthhoodd::
SSttaaggee
Scale the scone off cuts and remaining dough and determine 10% of its weight. Remove the dough from the scale and put it into the mixer.
Scale Bakers Mix to 10% of the dough weight that was calculated and add the Bakers Mix on top of the dough.
Mix for 2 minutes on slow speed. Add small amounts of milk during mixing until it forms a sticky batter that clings to your
fingers. Do not add too much milk. The batter must not be sloppy. Do not over mix.
Remove all the dough from the mixer and place on the production table.
Use finger tips to gather the batter and drop 0.120kg portions onto the scale. Transfer the dough onto the baking tray. Do not mould the batter but allow for rough
edges.
Pack 5 x 7 (35 pieces) per baking tray.
Allow Rock buns to rest for 30 - 45 minutes. Splash milk and salt mix with a brush on top of the Rock buns. Sprinkle 2g of sugar over the milk mix. Place baking trays with Rock buns into the top part of the confectionery trolley and
scones into the lower part of the same trolley.
Pre set temperature control on 180 - 200C. When oven is ready insert trolley into the oven.
Set the baking timer for 15 minutes.
After the baking time press the alarm switch off and remove the trolley from the oven.
Lift baking trays from the trolley and place trays on a production table
Rock Buns are ready for the counter.
Scaling
Mixing
Moulding
Panning
Resting
Oven
Settings
Unloading
-
Page 12
11 22 .. 11 11 BBRROOWWNN DD II NNKK II EE SS ((BB112200 ,, BB224400 ,, BB448800))
Group 11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt
Butterfield Brown Bread Mix 2 x 12.5Kg 25.000 Yeast 440 gm 0.440 Water 16Lt 16.000
Total Dough
Weight 41.440
MMeetthhoodd:: SSttaaggee
Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 12 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 0.300kg dough pieces. Do not shape, round or mould dough pieces.
Rest dough pieces for 8 minutes.
Prepare a baking tray with sponge roller and pan release.
Place 16 dough pieces roughly onto a baking tray. Ensure dough pieces are 2cm away from edges of the baking tray. Dust the tops of the dough pieces.
Place baking trays into a confectionery trolley.
Proof for 30 minutes until double in size. Dust the tops of the dough pieces again.
Pre-set temperature on 220C. When oven is ready insert trolley into the oven.
Set the baking timer control for 20 minutes.
Press the steam button for 6 seconds immediately after inserting the product and again after 5 minutes into the baking process.
After the baking time press the alarm switch off and remove the trolley from the oven.
Lift the baking tray from the trolley and place on the production table.
Brown Dinkies are ready for the counter.
Scaling
Mixing
Scaling
Resting
Panning
Proof
Oven
Settings
Steaming
Unloading
Portion Yield 138 Dinkies Baking Temp. 220 C Dough Piece 0.300 gm Baking Time 20 min Dough Piece Half Resting Time Steam
0.400 gm
8 min
2 x 6 sec
Mixing Time Proofing Time
2 Slow- 12 Fast
30 min
-
Page 13
11 22 .. 11 22 BBRROOWWNN CCAAKKEE ((BB112200 ,, BB224400 ,, BB448800))
Group 11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt
Stale Products 4 Kg 4.000 Brown Bread / Full Mix 4 Kg 4.000 Margarine 1 Kg 1.000 Eggs 4 0.200 Yeast 250 gm 0.250 Brown Sugar 1 Kg 1.000 Water 3 Lt 3.000 Total Dough Weight 13.450
22 Ginger (Optional) 60 gm 0.060 Bakers Mix (Optional) 250 gm 0.250 Total Dough Weight 13.760
33 Bun Glaze
MMeetthhoodd:: SSttaaggee
From group 1, scale the stale products and place into the mixing bowl. Stale products may not be oily. Mix for 5 minutes fast speed or until stale products are finely chopped.
Scale and measure the remaining ingredients in group 1 & 2, and add to stales.
Mix for 5 minutes on fast speed or until ingredients are well blended.
Prepare a baking tray with sponge roller and pan release.
Remove the dough from the mixer and spread evenly into the baking tray. Roll the
dough with a rolling pin until level with the baking tray.
Mark the dough 5 x 7 (35 pieces). Use the 5 wheel pizza cutter. Decorate the portions with cutters.
Load baking tray into an oven trolley.
Proof for 20 minutes.
Pre-set temperature on 220C. When oven is ready insert trolley into the oven.
Set the baking timer control for 30 minutes.
Preparing
Leftovers
Scaling
Mixing
Moulding
Dividing
Proofing
Oven
Settings
Portion Yield 35 Pieces Baking Temp. 220 C Mixing Time Proofing Time
5 Fast / 5 Fast
20 min
Baking Time 30 min
-
Page 14
MMeetthhoodd:: SSttaaggee
After the baking time press / turn the alarm switch off and remove the trolley from the
oven. Lift the baking tray from the trolley and place on a production table.
Whisk group 3 ingredients, Bun Glaze. Brush bun glaze on top of Brown Cake immediately after baking. (See Bun Glaze recipe under Assorted Mixes).
Divide 5 x 7 (35 pieces). Brown Cake is ready for the counter.
Unloading
Finishing
Dividing
Tip! Use stale products like Chelsea Buns, Rock Buns that already contain Bakers Mix.
Therefore you do not have to add the optional Bakers Mix.
-
Page 15
11 22 .. 11 33 WWHHOOLLEE WWHHEEAATT BBRREEAADD ((BB112200)) Group
IInnggrreeddiieennttss TToottaall WWeeiigghhtt 11 Butterfield Brown Bread Mix 1 x 12.5 Kg 12.500 Yeast 220 gm 0.220 Water 8 Lt 8.000 22 Caramel 4800 (Black Jack) 100 ml 0.100 33 Crushed Wheat 2.5 Kg 2.500
Water 1.250 Lt 1.250 (Soak overnight or for 12 hrs,
then drain of excess water)
Total Dough
Weight 24.570
MMeetthhoodd:: SSttaaggee
Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 12 minutes on fast speed. After 5 minutes of mixing add ingredients in group 2 and mix until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 0.850kg dough pieces for Wholewheat bread and 0.500kg dough pieces for Wholewheat Half.
Prepare the production tables by wiping with damp cloth.
Round each dough piece into a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
smooth side on top and in the order of handling, with the first rounded piece nearest to
the Moulder.
Rest rounded dough pieces for 8 minutes.
Add 375ml pan release to the sponge in the catch tray. Ensure the bread pans are stacked close by for panning.
Scaling
Mixing
Scaling
Rounding
Resting
Moulding
Portion Yield 28 Whole loaves or 49 Half loaves
Baking Temp. 250C
Dough Piece 0.850 gm Baking Time 30 min Dough Piece Half Resting Time Steam (optional)
0.500 gm
8 min
5 sec
Mixing Time Proofing Time
2 Slow- 12 Fast
Sandwich: 45 min
Homemade: 60 min
-
Page 16
MMeetthhoodd:: SSttaaggee Place dry crushed wheat on a baking tray and place it on the production table near
the Moulder.
Put rounded dough pieces, one by one, into the Chute with the rough / bottom side
facing the Chuter.
Roll the moulded dough piece once by hand on the sponge with pan release. Then roll
the dough piece in the crushed dry wheat. Wipe the bread pans or mini pans with a
piece of left over dough to ensure the pans are free of crumbs or dirt. Place the dough
centrally in the pan with the seam line facing the bottom. Load the pans into an oven
trolley from the bottom to the top.
Proof for 60 minutes until dough is 1cm above the pan rim.
Pre-set temperature on 220 - 250C. When oven is ready insert trolley into the oven.
Set the baking timer control for 25 minutes.
Optional on the whole-wheat bread. Press the steam button for 5 seconds after 10 minutes of baking.
After the baking time press the alarm switch off and remove the trolley from the oven.
Push trolley towards the dumping table.
Dump the bread from the pans on the dumping table.
Pack loaves into the trolley in a vertical position with the top of the loaves facing
towards the front of trolley.
Whole Wheat Bread is ready for the counter.
Dough
Direction
Panning
Proofing
Oven Setting
Steaming
Unloading
De-panning
Displaying
Tip!
When scaling the Black Jack, oil the container where in you scale the amount 1st
and then scale the amount required. The Black Jack will pour out easily.
-
Page 17
11 22 .. 11 44 WWHHOOLLEE WWHHEEAATT BBRREEAADD ((BB224400 ,, BB448800))
Group
IInnggrreeddiieennttss TToottaall WWeeiigghhtt 11 Butterfield Brown Bread Mix 1 x 12.5 Kg 12.500 Yeast 220 gm 0.220 Water 8 Lt 8.000 22 Caramel 4800 (Black Jack) 100 ml 0.100 33 Crushed Wheat 2.5 Kg 2.500
Water 1.250 Lt 1.250 (Soak overnight or for 12 hrs,
then drain of excess water)
Total Dough
Weight 24.570
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 12 minutes on fast speed. After 5 minutes of mixing add ingredients in group 2 and mix until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 13.600kg for whole loaves and 8.000kg for half loaves.
Place the dough head to be divided into the dusted bread divider bowl.
Knead the dough to cover the entire surface. Dust the top of the dough. Close the lid
and divide the dough. Remove the 0.850kg or 0.500kg dough pieces.
Scale and divide the remainder dough.
Scaling
Mixing
Scaling
Dividing
Portion Yield 28 Whole loaves
49 Half
loaves
Baking Temp. 250C
Whole Half Dough Head 13.600 kg 0.800 gm Baking Time 30 min Dough Piece Resting Time Steam (optional)
0.850 kg
8 min
5 sec
0.500 gm
Mixing Time Proofing Time
2 Slow- 12 Fast
60 min
-
Page 18
MMeetthhoodd:: SSttaaggee Prepare the production tables by wiping with damp cloth.
Round each dough piece into a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
smooth side on top and in the order of handling, with the first rounded piece nearest to
the Moulder.
Rest rounded dough pieces for 8 minutes.
Add 375ml pan release to the sponge in the catch tray. Ensure the bread pans are stacked close by for panning.
Place drained crushed wheat from group 3 on a baking tray and place it on the production table near the Moulder.
Put rounded dough pieces, one by one, into the Chute with the rough / bottom side
facing the Catcher.
Roll the moulded dough piece once by hand on the sponge with pan release. Then roll
the dough piece in the crushed dry wheat. Wipe the bread pans or mini pans with a
piece of left over dough to ensure the pans are free of crumbs or dirt. Place the dough
centrally in the pan with the seam line facing the bottom. Load the pans into an oven
trolley from the bottom to the top.
Proof for 60 minutes until dough is 1cm above the pan rim.
Pre-set temperature on 250C. When oven is ready insert trolley into the oven.
Set the baking timer control for 25 minutes.
Optional on the whole-wheat bread. Press the steam button for 5 seconds after 10 minutes of baking.
After the baking time turn the alarm switch off and remove the trolley from the oven.
Push trolley towards the dumping table.
Dump the bread from the pans on the dumping table.
Pack loaves into the trolley in a vertical position with the top of the loaves facing
towards the front of trolley.
Wholewheat Bread is ready for the counter.
Rounding
Resting
Moulding
Dough
Direction
Panning
Proofing
Oven Setting
Steaming
Unloading
De-panning
Displaying
Tip!
When scaling the Black Jack, oil the container where in you scale the amount 1st
and then scale the amount required. The Black Jack will pour out easily.
-
Page 19
11 22 .. 11 55 WWHH II TT EE DD IINNKK II EE SS ((BB112200))
Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Butterfield White Bread Mix 1 x 12.5 Kg 12.500 Yeast 220 gm 0.220 Water 7.5 Lt 7.500
Total Dough
Weight 20.220
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 0.300kg dough pieces. Do not shape, round or mould dough pieces.
Rest dough pieces for 8 minutes.
Prepare a baking tray with sponge roller and pan release.
Place 16 dough pieces roughly onto a baking tray. Ensure dough pieces are 2cm away from edges of the baking tray. Dust the tops of the dough pieces.
Place baking trays into a confectionery trolley.
Proof for 30 minutes until double in size. Dust the tops of the dough pieces again.
Pre-set temperature on 220C. When oven is ready insert trolley into the oven.
Set the baking timer control for 20 minutes.
Press the steam button for 6 seconds immediately after inserting the product and again after 5 minutes into the baking process.
After the baking time press the alarm switch off and remove the trolley from the oven.
Lift the baking tray from the trolley and place on the production table.
White Dinkies are ready for the counter.
Scaling
Mixing
Scaling
Resting
Panning
Proof
Oven
Settings
Steaming
Unloading
Portion Yield 138 Dinkies Baking Temp. 220 C Dough Piece 0.300 kg Baking Time 20 min Resting Time Steam
8 min
2 x 6 sec
Mixing Time Proofing Time
2 Slow- 10 Fast
30 min
-
Page 20
11 22 .. 11 66 WWHH II TT EE DD IINNKK II EE SS ((BB224400 ,, BB448800))
Group 11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt
Butterfield White Bread Mix 1 x 12.5 Kg 12.500 Yeast 220 gm 0.220 Water 7.5 Lt 7.500
Total Dough
Weight 20.220
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix on 2 minutes slow speed and 10 minutes fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 4.800kg heads of dough.
Place the dough head to be divided into the dusted bread divider bowl.
Knead the dough to cover the entire surface. Dust the top the dough. Close the lid
and divide the dough. Remove the 0.300kg dough pieces. Divide the remainder dough. Do not shape, round or mould dough pieces.
Rest dough pieces for 8 minutes.
Prepare a baking tray with sponge roller and pan release.
Place 16 dough pieces roughly onto a baking tray. Ensure dough pieces are 2cm away from edges of the baking tray. Dust the tops of the dough pieces.
Place baking trays into a confectionary trolley.
Proof for 30 minutes until double in size.
Scaling
Mixing
Scaling
Dividing
Resting
Panning
Proof
Portion Yield 138 Dinkies Baking Temp. 220 C Dough Head 4.800 kg Baking Time 20 min Dough Piece Resting Time Steam
0.300 kg
8 min
2 x 6 sec
Mixing Time Proofing Time
2 Slow- 10 Fast
30 min
-
Page 21
MMeetthhoodd:: SSttaaggee Pre-set temperature on 220C. When oven is ready insert trolley into the oven.
Set the baking timer control on 20 minutes.
Press the steam button for 6 seconds immediately after inserting the product and again after 5 minutes into the baking process.
After the baking time turn the alarm switch off and remove the trolley from the oven. Lift
the baking tray from the trolley and place on the production table.
White Dinkies are ready for the counter.
Oven
Settings
Steaming
Unloading
Tip! When dusting the dinkies before baking, use a flour dredger or sieve to dust. The
dust then spreads evenly over the dinky.
-
Page 22
11 22 .. 11 77 VV EE TTKKOOEEKK ((BB112200)) Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Butterfield White Mix 2 x 12.5 Kg 25.000 Yeast 440 gm 0.440 Water 15 Lt 15.000
Total Dough
Weight 40.440
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table. Remove all the dough
from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 0.850kg dough pieces.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
the smooth side on top.
Rest rounded dough pieces for 8 minutes. Large: 0.850kg 5 = 0.170kg balls Small: 0.850kg 10 = 0.085kg balls
Round each ball.
Prepare a baking tray with pan release and place balls on tray:
Large: 4 x 4 (16 pieces) Small: 5 x 4 (20 pieces) Flatten each ball with the palm of your hand.
Place baking tray into a confectionery trolley
Proof for 30 minutes until double in size.
Scaling
Mixing
Scaling
Moulding
Resting
Dividing
Rounding
Panning
Proofing
Portion Yield Large: 237 Small: 475
Frying Temp. Resting Time
180 C
8 min
Dough Piece 0.850 kg Dough Pieces
Large: 0.170 kg
Small: 0.085 kg
Mixing Time Proofing Time
2 Slow- 10 Fast
30 min
-
Page 23
MMeetthhoodd:: SSttaaggee Pre-heat oil to 180C in fryer. Test oil temperature by dropping a piece of dough into the oil. When dough lifts
immediately, the oil is ready for frying. Insert dough pieces into the first basket and fry
until golden brown on the one side. Then turn the dough pieces around with a wooden
spoon. Place the second basket on top of the dough pieces and fry until golden brown.
When ready lift the second basket and put aside then lift the first basket with Vetkoek
out of the oil and place on the drip tray to allow the oil to drain off.
Then place Vetkoek on baking tray with crispy side facing to the top.
Vetkoek is ready for the counter
Frying
-
Page 24
11 22 .. 11 88 VV EE TTKKOOEEKK ((BB224400 ,, BB448800))
Group 11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt
Butterfield White Mix 4 x 12.5 Kg 50.000 Yeast 880 gm 0.880 Water 30 Lt 30.000
Total Dough
Weight 80.880
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 2.550kg heads of dough.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
smooth side on top.
Rest rounded dough pieces for 8 minutes.
Set the bun divider on 85(g). Place rounded dough on the bun divider plate. Flatten the dough to the edges of the
30 divisions, by pressing and kneading the dough with fists. Ensure the dough is smooth
and evenly spread. Put bun divider plate, with dough, into the bun divider, on top of
the moulding plate and divide the dough.
Large: Join 2 x 0.085kg balls to make 1 x 0.170kg Vetkoek Small: Use 1 x 0.085kg balls to make 1 x 0.085kg Vetkoek.
Scaling
Mixing
Scaling
Moulding
Resting
Dividing
Moulding
Portion Yield Large: 475 Small: 951
Frying Temp. Resting Time
180 C
8 min
Dough Head 2.550 kg Dough Balls 0.085 kg Dough Pieces
Large: 0.170 kg
Small: 0.085 kg
Mixing Time Proofing Time
2 Slow- 10 Fast
30 min
-
Page 25
MMeetthhoodd:: SSttaaggee Round each ball.
Prepare baking tray with pan release and pack trays.
Large: 4 x 4 (16 pieces) per tray Small: 5 x 4 (20 pieces) per tray Flatten each ball with the palm of your hand.
Put baking trays into a confectionery trolley.
Proof for 30 minutes until double in size.
Pre-heat oil to 180C in fryer. Test oil temperature by dropping a piece of dough into the oil. When dough lifts
immediately, the oil is ready for frying. Insert dough pieces into the first basket and fry
until golden brown on the one side. Then turn the dough pieces around with a wooden
spoon. Place the second basket on top of the dough pieces and fry until golden
brown. When ready lift the second basket and put aside then lift the first basket with
Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.
Then place on baking tray with crispy side facing to the top.
Vetkoek is ready for the counter.
Rounding
Panning
Proofing
Frying
Tip! Ensure the Vetkoek are placed with the crispy side upwards on the tray when
finished. This is the most appealing side of the Vetkoek and will attract the
customers when displayed.
-
Page 26
11 22 .. 11 99 RRUUSSSS IIAANN VV EE TTKKOOEEKK ((BB112200))
Group 11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt
Butterfield White Mix 2 x 12.5 Kg 25.000 Yeast 440 gm 0.440 Water 15 Lt 15.000
Total Dough
Weight 40.440
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table. Remove all the dough
from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 1.000kg dough pieces.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
the smooth side on top.
Rest rounded dough pieces for 8 minutes.
1.000kg 10 = 0.100kg balls
Round each ball. Then turn it upside down
Roll each ball out into an oval shape. Place the Russian on one end of the dough piece
and roll it along the entire length of the dough until the dough is firmly wrapped around
the Russian.
Prepare a baking tray with pan release and place wrapped Russians on the baking tray
with seam lines facing to the bottom: 5 x 4 (20 pieces) Place baking tray into a confectionery trolley
Cut three diagonal slits on top of each dough piece
Scaling
Mixing
Scaling
Moulding
Resting
Dividing
Moulding
Panning
Finishing off
Portion Yield 475 Frying Temp. Resting Time
180 C
8 min
Dough Piece 1.000 kg Mixing Time 2 Slow- 10 Fast Dough Pieces 0.100 kg Proofing Time 15 - 20 min
-
Page 27
MMeetthhoodd:: SSttaaggee
Proof for 15 - 20 minutes until double in size.
Pre-heat oil to 180C in fryer. Test oil temperature by dropping a piece of dough into the oil. When dough lifts
immediately, the oil is ready for frying. Insert dough pieces into the first basket and fry
until golden brown on the one side. Then turn the dough pieces around with a wooden
spoon. Place the second basket on top of the dough pieces and fry until golden
brown. When ready lift the second basket and put aside, then lift the first basket with
Russian Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.
Then place Russian Vetkoek on baking tray with crispy side facing to the top.
Russian Vetkoek is ready for the counter
Proofing
Frying
-
Page 28
11 22 .. 22 00 RRUUSSSS IIAANN VV EE TTKKOOEEKK ((BB224400 ,, BB448800))
Group 11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt
Butterfield White Mix 4 x 12.5 Kg 50.000 Yeast 880 gm 0.880 Water 30 Lt 30.000
Total Dough
Weight 80.880
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 3.000kg heads of dough.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
smooth side on top.
Rest rounded dough pieces for 8 minutes.
Set the bun divider on 100(g). Place rounded dough on the bun divider plate. Flatten the dough to the edges of the
30 divisions, by pressing and kneading the dough with fists. Ensure the dough is smooth
and evenly spread. Put bun divider plate, with dough, into the bun divider, on top of
the moulding plate and divide the dough.
Round each ball. Then turn it upside down.
Scaling
Mixing
Scaling
Moulding
Resting
Dividing
Rounding
Portion Yield 951 Frying Temp. Resting Time
180 C
8 min
Dough Piece 1.000 kg Mixing Time 2 Slow- 10 Fast Dough Pieces 0.100 kg Proofing Time 15 - 20 min
-
Page 29
MMeetthhoodd:: SSttaaggee
Roll each ball out into an oval shape. Place the Russian on one end of the dough piece
and roll it along the entire length of the dough until the dough is firmly wrapped around
the Russian.
Prepare a baking tray with pan release and place wrapped Russians on the baking tray
with seam lines facing to the bottom: 5 x 4 (20 pieces) Place baking tray into a confectionery trolley.
Cut three diagonal slits on top of each dough piece.
Proof for 15 - 20 minutes until double in size.
Pre-heat oil to 180C in fryer. Test oil temperature by dropping a piece of dough into the oil. When dough lifts
immediately, the oil is ready for frying. Insert dough pieces into the first basket and fry
until golden brown on the one side. Then turn the dough pieces around with a wooden
spoon. Place the second basket on top of the dough pieces and fry until golden
brown. When ready lift the second basket and put aside then lift the first basket with
Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.
Then place on baking tray with crispy side facing to the top.
Russian Vetkoek is ready for the counter.
Moulding
Panning
Finishing off
Proofing
Frying
Tip! Ensure Vetkoek are ready at peak times when there are customers. Ideally these
products should not stand on the counter for more than 2 hours.
-
Page 30
11 22 .. 22 11 YYAANNKKEEEE VV EE TTKKOOEEKK ((BB112200))
Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Butterfield White Mix 2 x 12.5 Kg 25.000 Yeast 440 gm 0.440 Water 15 Lt 15.000
Total Dough
Weight 40.440
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table. Remove all the dough
from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 0.850kg dough pieces.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
the smooth side on top.
Rest rounded dough pieces for 8 minutes.
0.850kg 10 = 0.085kg balls
Round each ball. Then turn it upside down
Roll each ball out into an oval shape. Place the Vienna on one end of the dough piece
and roll it along the entire length of the dough until the dough is firmly wrapped around
the Vienna. Only the ends of the Vienna may stick out on the sides.
Prepare a baking tray with pan release and place wrapped Russians on the baking tray
with seam lines facing to the bottom: 5 x 4 (20 pieces) Place baking tray into a confectionery trolley
Cut three diagonal slits on top of each dough piece
Scaling
Mixing
Scaling
Moulding
Resting
Dividing
Moulding
Panning
Finishing off
Portion Yield 475 Frying Temp. Resting Time
180 C
8 min
Dough Piece 0.850 kg Mixing Time 2 Slow- 10 Fast Dough Ball 0.085 kg Proofing Time 15 - 20 min
-
Page 31
MMeetthhoodd:: SSttaaggee
Proof for 15 - 20 minutes until double in size.
Pre-heat oil to 180C in fryer. Test oil temperature by dropping a piece of dough into the oil. When dough lifts
immediately, the oil is ready for frying. Insert dough pieces into the first basket and fry
until golden brown on the one side. Then turn the dough pieces around with a wooden
spoon. Place the second basket on top of the dough pieces and fry until golden
brown. When ready lift the second basket and put aside, then lift the first basket with
Yankee Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.
Then place Yankee Vetkoek on baking tray with crispy side facing to the top.
Yankee Vetkoek is ready for the counter
Proofing
Frying
-
Page 32
11 22 .. 22 22 YYAANNKKEEEE VV EE TTKKOOEEKK ((BB224400 ,, BB448800))
Group 11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt
Butterfield White Mix 4 x 12.5 Kg 50.000 Yeast 880 gm 0.880 Water 30 Lt 30.000
Total Dough
Weight 80.880
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 2.550kg heads of dough.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
smooth side on top.
Rest rounded dough pieces for 8 minutes.
Set the bun divider on 85(g). Place rounded dough on the bun divider plate. Flatten the dough to the edges of the
30 divisions, by pressing and kneading the dough with fists. Ensure the dough is smooth
and evenly spread. Put bun divider plate, with dough, into the bun divider, on top of
the moulding plate and divide the dough.
Round each ball. Then turn it upside down
Scaling
Mixing
Scaling
Moulding
Resting
Dividing
Rounding
Portion Yield 951 Frying Temp. Resting Time
180 C
8 min
Dough Head 2.550 kg Proofing Time 15 - 20 min Dough Ball 0.085 kg Mixing Time 2 Slow- 10 Fast
-
Page 33
MMeetthhoodd:: SSttaaggee
Roll each ball out into an oval shape. Place the Vienna on one end of the dough piece
and roll it along the entire length of the dough until the dough is firmly wrapped around
the Vienna. Only the ends of the Vienna may stick out on the sides.
Prepare a baking tray with pan release and place wrapped Viennas on the baking tray
with seam lines facing to the bottom: 5 x 4 (20 pieces) Place baking tray into a confectionery trolley.
Cut three diagonal slits on top of each dough piece.
Proof for 15 - 20 minutes until double in size.
Pre-heat oil to 180C in fryer. Test oil temperature by dropping a piece of dough into the oil. When dough lifts
immediately, the oil is ready for frying. Insert dough pieces into the first basket and fry
until golden brown on the one side. Then turn the dough pieces around with a wooden
spoon. Place the second basket on top of the dough pieces and fry until golden
brown. When ready lift the second basket and put aside then lift the first basket with
Yankee Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.
Then place on baking tray with crispy side facing to the top.
Yankee Vetkoek is ready for the counter.
Moulding
Panning
Finishing off
Proofing
Frying
Tip! Ensure Vetkoek are ready at peak times when there are customers. Ideally these
products should not stand on the counter for more than 2 hours.
-
Page 34
11 22 .. 22 33 HHAAMM && CCHHEEEESS EE VV EE TTKKOOEEKK ((BB112200))
Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Butterfield White Mix 2 x 12.5 Kg 25.000 Yeast 440 gm 0.440 Water 15 Lt 15.000 Total Dough
Weight 40.440
22 Large Vetkoek: Cheddar Cheese, grated 3.540 kg 3.540 Ham, grated 3.540 kg 3.540 Small Vetkoek: Cheddar Cheese, grated 4.740 kg 4.740 Ham, grated 4.740 kg 4.740
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table. Remove all the dough
from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 0.850kg dough pieces.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
the smooth side on top.
Rest rounded dough pieces for 8 minutes.
Large: 0.850kg 5 = 0.170 kg balls Small: 0.850kg 10 = 0.085 kg balls Round each ball, and then flatten into a circle, with the palm of your hand on the table
until 10cm in diameter.
Scaling
Mixing
Scaling
Moulding
Resting
Dividing
Rounding
Portion Yield Large: 118 Small: 237
Frying Temp. Resting Time
180 C
8 min
Dough Piece 0.850 kg Dough Pieces
Large: 0.170 kg
Small: 0.085 kg
Mixing Time Proofing Time
2 Slow- 10 Fast
30 min
-
Page 35
MMeetthhoodd:: SSttaaggee Place the ham and cheese filling in the center of the dough piece.
Large: 0.030kg ham and 0.030kg cheddar cheese Small: 0.020kg ham and 0.020kg cheddar cheese Lift up the edges of the dough piece and fold over the filling, to ensure the filling does
not escape. Round the dough pieces until all the edges are sealed.
Prepare a baking tray with pan release and place balls on tray:
Large: 4 x 4 (16 pieces) Small: 5 x 4 (20 pieces) Flatten each ball slightly with the palm of your hand.
Place baking tray into a confectionery trolley.
Proof for 30 minutes until double in size.
Pre-heat oil to 180C in fryer. Test oil temperature by dropping a piece of dough into the oil. When dough lifts
immediately, the oil is ready for frying. Insert dough pieces into the first basket and fry
until golden brown on the one side. Then turn the dough pieces around with a wooden
spoon. Place the second basket on top of the dough pieces and fry until golden
brown. When ready lift the second basket and put aside then lift the first basket with
Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.
Then place Vetkoek on baking tray with crispy side facing to the top.
Ham & Cheese Vetkoek is ready for the counter.
Filling
Panning
Proof
Frying
-
Page 36
11 22 .. 22 44 HHAAMM && CCHHEEEESS EE VV EE TTKKOOEEKK ((BB224400 ,, BB448800))
Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Butterfield White Mix 1 x 12.5 Kg 12.500 Yeast 220 gm 0.220 Water 7.5 Lt 7.500 Total Dough
Weight 20.220
22 Large Vetkoek: Cheddar Cheese, grated 3.540 kg 3.540 Ham, grated 3.540 kg 3.540 Small Vetkoek: Cheddar Cheese, grated 4.740 kg 4.740 Ham, grated 4.740 kg 4.740
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 2.550kg heads of dough
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
smooth side on top.
Rest rounded dough pieces for 8 minutes.
Scaling
Mixing
Scaling
Moulding
Resting
Portion Yield Large: 118 Small: 237
Frying Temp. Resting Time
180 C
8 min
Dough Head 2.550 kg Dough Balls 0.085 kg Dough Pieces
Large: 0.170 kg
Small: 0.085 kg
Mixing Time Proofing Time
2 Slow- 10 Fast
30 min
-
Page 37
MMeetthhoodd:: SSttaaggee Set the bun divider on 85(g). Place rounded dough on the bun divider plate. Flatten the dough to the edges of the 30
divisions, by pressing and kneading the dough with fists. Ensure the dough is smooth and evenly
spread. Put bun divider plate, with dough, into the bun divider, on top of the moulding plate
and divide the dough.
Large: Join 2 x 0.085kg balls to make 1 x 0.170kg Vetkoek Small: Use 1 x 0.085kg balls to make 1 x 0.085kg Vetkoek.
Round each ball, and then flatten into a circle, with the palm of your hand on the table until
10cm in diameter.
Place the ham and cheese filling in the centre of the dough piece.
Large: 0.030kg ham and 0.030kg cheddar cheese Small: 0.020kg ham and 0.020kg cheddar cheese Lift up the edges of the dough piece and fold over the filling, to ensure the filling does not
escape. Round the dough pieces until all the edges are sealed.
Prepare a baking tray with pan release and place balls on tray:
Large: 4 x 4 (16 pieces) per tray Small: 5 x 4 (20 pieces) per tray Flatten each ball slightly with the palm of your hand.
Place baking tray into a confectionery trolley.
Proof for 30 minutes until double in size.
Pre-heat oil to 180C in fryer. Test oil temperature by dropping a piece of dough into the oil. When dough lifts immediately,
the oil is ready for frying. Insert dough pieces into the first basket and fry until golden brown on
the one side. Then turn the dough pieces around with a wooden spoon. Place the second
basket on top of the dough pieces and fry until golden brown. When ready lift the second
basket and put aside then lift the first basket with Vetkoek out of the oil and place on the drip
tray to allow the oil to drain off.
Then place on baking tray with crispy side facing to the top.
Vetkoek is ready for the counter.
Dividing
Moulding
Rounding
Filling
Panning
Proof
Frying
Tip! Measure 0.020 kg grated cheddar cheese and find a measuring spoon it will fit
into, then use one scoop of this spoon when assembling the Vetkoek. Do the
same for ham.
-
Page 38
11 22 .. 22 55 SSAAVVOOUURR WWHHEEEE LL ((BB112200 ,, BB224400 ,, BB448800)) Group IInnggrreeddiieennttss TToottaall WWeeiigghhtt 11 Bread Dough White 2.5 Kg 2.500 22 Prepared Pizza Base 500 gm 0.500 33 Onion & Green Pepper-
chopped
150gm + 150gm 0.300
44 Ham grated or Mushrooms - chopped
400gm 0.400
55 Mozzarella Cheese, grated Cheddar Cheese, grated
500gm
500gm
0.500 0.500
66 Margarine Mix 410gm 0.410 Total Recipe
Weight 4.700
MMeetthhoodd:: SSttaaggee Scale off ingredient from group 1 - 2.500kg white bread dough.
Round the dough piece with both hands in a clockwise or anti-clockwise direction.
Rest rounded dough piece for 8 minutes.
Dust the production table. Shape the dough piece into a rectangle and ensure all
edges are straight. Dust the rolling pin and roll out the dough until the same size as a
baking tray. Ensure all edges are straight. Lift up the dough to add more dusting
underneath.
Dock the entire dough surface to release the air.
Draw a line with pizza base (See Pizza Base recipe under Assorted Mixes) along the bottom length of the dough, 3cm away from the edge. Do not apply pizza base on this bottom edge. Only apply a layer of pizza base to the larger area above. Ensure the
edges and corners are well covered.
Mix ingredients from group 3, the chopped onion and green pepper in a bowl. Add the ingredients from group 4, chopped mushrooms if it is a Vegetarian Savoury Wheel or the grated ham if it is a Ham Savoury Wheel.
Scaling
Rounding
Resting
Roll out
dough
Docker
Filling
Preparing
vegetables
Portion Yield 20-22 pieces Baking Temp. Resting Time
220 C
8 min
Dough Piece 2.500 kg Proofing Time 20 min Mixing Time
2 Slow- 10 Fast
Baking Time 20 min
-
Page 39
MMaarrggaarriinnee MMiixx Group
IInnggrreeddiieennttss TToottaall WWeeiigghhtt 33 Margarine 350 gm 0.350
Fresh Garlic, Crushed 50 gm 0.050 Mixed Herbs 10 gm 0.010 Total Weight 0.410 Mixing Mix in a plastic bowl & microwave until the margarine is melted.
MMeetthhoodd:: SSttaaggee Sprinkle the vegetables and ham/mushrooms over the pizza base and along the edges
and corners firstly, then spread the remaining ingredients evenly over the remainder of
the dough.
Sprinkle the ingredients from group 5, grated cheese along the edges and corners first, then across the entire dough surface area.
Optional. Sprinkle 25ml oregano or Italian spices lightly over the filling.
Start rolling the dough piece from the edge with filling. Stretching the dough
continuously to ensure the roll is tight and it maintains an even thickness from end to
end. The roll should have 6 - 8 rolls.
Use a sharp knife or metal scraper to cut the disks into 2-3cm thick disks. Adjust the thickness to ensure each disk weighs 0.170kg. Scale disks constantly to ensure accurate scaling.
Prepare a baking tray with pan release.
Place disks 5 x 7 (35 pieces) per baking tray. Pack the disks around the edges, with the seam line facing towards the centre of the
baking tray. Place baking tray into a confectionery trolley.
Proof for 45 minutes until disks cover the entire surface of the tray.
Pre-set temperature on 220C. When oven is ready insert trolley into the oven.
Set the baking timer control for 20 minutes.
After the baking time press / turn alarm switch off and remove the trolley from the oven.
Lift baking trays from the trolley and place on a production table.
Brush tops of Savoury Wheels with Margarine Mix after baking.
Savoury Wheels are ready for the counter.
Assembling
savoury
wheel
Spices
Moulding
Scaling
Panning
Proofing
Oven
settings
Unloading
Finishing
Tip! If mushrooms are not available, then use tinned pineapple pieces instead.
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Page 40
11 22 .. 22 66 PP II ZZ ZZAA SS LL IICCEESS ((BB112200 ,,BB224400 ,, BB448800)) Group IInnggrreeddiieennttss TToottaall WWeeiigghhtt 11 Bread Dough White 2.5 Kg 2.500 22 Prepared Pizza Base 500 gm 0.500 33 Onion & Green Pepper-
chopped
150gm + 150gm 0.300
44 Ham grated or Mushrooms - chopped
400gm 0.400
55 Mozzarella Cheese, grated Cheddar Cheese, grated
500gm
500gm
0.500 0.500
Total Recipe Weight
4.700
MMeetthhoodd:: SSttaaggee Scale off ingredient from group 1 - 2.500kg white bread dough.
Round the dough piece with both hands in a clockwise or anti-clockwise direction.
Rest rounded dough piece for 8 minutes.
Dust the production table. Shape the dough piece into a rectangle.
Dust the rolling pin and roll out the dough until just smaller than the baking tray.
Prepare baking tray with pan release.
Put the rolling pin on top of the dough piece on the one end. Roll the dough around
the rolling pin. Transfer the dough with the rolling pin to the baking tray. Unroll the
dough. Roll the dough into all the corners and edges of the baking tray until evenly
spread.
Dock the entire dough surface to release the air.
Smear the ingredient from group 2, the prepared pizza base (see Prepared Pizza Base recipe under Assorted Mixes) across the entire surface area of the pizza. Ensure the
edges and corners are well covered. Mix ingredients from group 3, the chopped onion and green pepper in a bowl. Add the ingredients from group 4, chopped mushrooms if it is a Vegetarian pizza or the grated ham if it is a Ham pizza.
Scaling
Rounding
Resting
Preparing
Pizza Base
Transfering
dough piece
Docker
Pizza Base
Preparing
vegetables
Portion Yield 35 slices Baking Temp. Resting Time
220 C
8 min
Dough Piece 2.500 kg Proofing Time 20 min Mixing Time
2 Slow- 10 Fast
Baking Time 20 min
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Page 41
MMeetthhoodd:: SSttaaggee Sprinkle the vegetables and ham/mushrooms along the edges and corners firstly, then
spread the remaining ingredients evenly to the centre of the pizza.
Sprinkle the ingredients from group 5, grated cheese along the edges and corners first, then across the entire pizza surface area.
Optional. Sprinkle 25ml oregano or Italian spices lightly across the surface of the pizza.
Proof for 20 minutes until pizza base is level with the rim of the baking tray.
Pre-set temperature on 220C. When oven is ready insert trolley into the oven.
Set the baking timer control for 20 minutes.
After the baking time press / turn alarm switch off and remove the trolley from the oven.
Lift baking trays from the trolley and place on a production table.
Roll the surface of the pizza level with a rolling pin.
Remove bits of pizza from the outside edges of the baking tray with a metal scraper or
sharp knife.
Divide pizza 5 x 7 (35 pieces) with a 5-wheel pizza cutter. Cut the pieces properly through with a sharp knife.
Pizza Slices are ready for the counter.
Assembling
pizza
Spices
Proofing
Oven Settings
Unloading
Finishing
Dividing
Tip! If mushrooms are not available, then use tinned pineapple pieces instead.
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Page 42
11 22 .. 22 77 YY EE LL LLOOWW BBRREEAADD ((BB112200 Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Butterfield White Mix 2 x 12.5 Kg 25.000 Yeast 380 gm 0.380 White Sugar 1 Kg 1.000 Bakers Mix 1 Kg 1.000 Egg Yellow 20ml 0.020 Water 15.6 Lt 15.600
Total Dough
Weight 43.000
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table. Remove all the dough
from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 0.680kg dough pieces for whole loaves and 0.500kg for half loaves.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
smooth side on top and in the order of handling, with the first rounded piece nearest to
the Moulder.
Rest rounded dough pieces for 8 minutes. Add 375ml pan release to the sponge in the catch tray. Ensure the bread pans are stacked close by for panning.
Put rounded dough pieces, one by one, into the Chute with the rough / bottom side
facing the Chuter. The dough piece should land on the sponge with pan release.
Scaling
Mixing
Scaling
Rounding
Resting
Moulding
Dough
Direction
Portion Yield 59 60 loaves Baking Temp. 220 - 250C Dough Piece 0.680 gm Baking Time 25 - 30 min Dough Piece Half Resting Time
0.500 gm
8 min
Mixing Time Proofing Time Steam
2 Slow- 10 Fast
60 min
6 sec
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Page 43
MMeetthhoodd:: SSttaaggee Roll the moulded dough piece by hand on the sponge with pan release.
Wipe the bread pans or mini pans with a piece of left over dough to ensure the pans
are free of crumbs or dirt. Place the dough centrally in the pan with the seam line
facing the bottom. Load the pans into an oven trolley from the bottom to the top.
Proof for 60 min until dough is 1cm above the pan rim.
Pre-set temperature on 220 - 250C. When oven is ready insert trolley into the oven.
Set the baking timer control for 25 - 30 minutes.
Press the steam button for 6 seconds after 10 minutes of baking.
After the baking time press the alarm switch off and remove the trolley from the oven.
Push trolley towards the dumping table.
Dump the bread from the pans on the dumping table.
Whisk group 2 ingredients, Bun Glaze (See Bun Glaze recipe under Assorted Mixes). Brush bun glaze mix on the tops of the loaves immediately after baking.
Pack loaves into the trolley in a vertical position with the top of the loaves facing the
front of trolley.
Yellow bread is ready for the counter
Panning
Proofing
Oven
settings
Steaming
Unloading
Dumping
Glazing
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Page 44
11 22 .. 22 88 YY EE LL LLOOWW BBRREEAADD ((BB224400 ,, BB448800)) Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Butterfield White Mix 4 x 12.5 Kg 50.000 Yeast 760 gm 0.760 White Sugar 2 Kg 2.000 Bakers Mix 2 Kg 2.000 Egg Yellow 40ml 0.040 Water 31 Lt 31.000
Total Dough
Weight 85.800
22 Bun Glaze
MMeetthhoodd:: SSttaaggee Scale all ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 10 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust the top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Dust the bowl on the scale and scale off 10.900kg heads of dough for whole loaves and 8.000kg for half loaves. Place the dough head to be divided into the dusted bread divider bowl.
Knead the dough to cover the entire surface. Dust the top of the dough. Close the lid
and divide the dough. Remove the 0.680kg dough pieces for whole loaves or 0.500kg dough pieces for half loaves. Scale and divide the remainder dough.
Prepare the next production table by wiping with a damp cloth.
Round each dough piece in a ball with both hands in a clock or anti-clockwise
direction. Ensure the top is smooth. Place dough pieces on the production table with
smooth side on top and in the order of handling, with the first rounded piece nearest to
the Moulder.
Scaling
Mixing
Scaling
Dividing
Rounding
Portion Yield 59 60 loaves Baking Temp. 220 - 250C Dough Piece 0.680 gm Baking Time 25 - 30 min Dough Piece Half Resting Time
0.500 gm
8 min
Mixing Time Proofing Time Steam
2 Slow- 10 Fast
60 min
6 sec
-
Page 45
MMeetthhoodd:: SSttaaggee Rest rounded dough pieces for 8 minutes.
Add 700 - 750ml pan release to the sponge in the catch tray. Ensure the bread pans are stacked close by for panning.
Put rounded dough pieces, one by one, into the Chute with the rough / bottom side
facing the Catcher.
Roll the moulded dough piece by hand on the sponge and with pan release. Wipe the
bread pans or mini pans with a piece of left over dough to ensure the pans are free of
crumbs or dirt. Place the dough centrally in the pan with the seam line facing the
bottom. Load the pans into an oven trolley from the bottom to the top.
Proof for 60 min until dough is 1cm above the pan rim.
Pre-set temperature on 250C. When oven is ready insert trolley into the oven.
Set the baking timer control for 25 - 30 minutes.
Press the steam button for 6 seconds after 10 minutes of baking.
After the baking time turn the alarm switch off remove the trolley from the oven. Push
trolley towards the dumping table.
Dump the bread from the pans on the dumping table.
Brush Bun Glaze (See Bun Glaze recipe) on top of the yellow bread immediately after dumping.
Pack loaves in a vertical position with the top of the loaves facing the front of trolley.
Yellow bread is ready for the counter.
Resting
Moulding
Dough
Direction
Panning
Proofing
Oven
settings
Steaming
Unloading
Depanning
Finishing
Displaying
Tip! Do not add all the egg yellow colouring at once. Add bit by bit until the dough is
egg yellow. You can add less or more to make the bread lighter or darker yellow.
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Page 46
11 22 .. 22 99 HHAAMMBBUURRGGEERR && HHOOTTDDOOGG RROOLL LL SS ((BB112200))
Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Cake Flour 1 x 12.5 Kg 12.500 Soft Dough concentrate 1.875 kg 1.875 Yeast 750 gm 0.750 Water 7.5 Lt 7.500 Total Dough
Weight 22.625
22 Cheese or 3 kg 3.000 Sesame Seed or 600 gm 0.600 Poppy Seed 300 gm 0.300
MMeetthhoodd:: SSttaaggee Scale ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 8 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust on top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Scale off 0.730kg dough pieces for 10 Hamburger Rolls.
Prepare the next production table by wiping with a damp cloth. Round each dough
piece into a ball with both hands in a clock or anti-clockwise direction. Ensure the top is
smooth.
Rest rounded dough pieces for 8 minutes. Roll each dough piece into a sausage shape. Ensure that the sausage maintains an
even thickness from end to end. Then divide the sausage in half. Divide each half into 5
equal pieces and roll into balls.
Hamburger Rolls: 0.730kg 10 = 0.073g per ball Hamburger: Round the dough ball. Flatten the balls slightly with the palm of your hand. Optional: Top with Sesame seeds.
Hotdog: Round and then roll into an oblong shape 15cm long.
Scaling
Mixing
Scaling
Rounding
Resting
Dividing
Finishing
Portion Yield 297 Hamburger Rolls Baking Temp. 240 - 250C Dough Piece 0.730 kg Baking Time 5 - 6 min Dough Piece Half Resting Time
0.073 kg
8 min
Mixing Time Proofing Time
2 Slow- 10 Fast
45 min
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Page 47
MMeetthhoodd:: SSttaaggee Rolls: Seed Rolls: Round the dough ball. Flatten the balls slightly with the palm of your hand. Brush with water on top of rolls, and press the top of the roll into Sesame seeds, Poppy
seeds or Linseed.
Cheese Rolls: Round the dough ball. Flatten the balls slightly with the palm of your hand. Top with 10g grated cheddar cheese.
Portuguese Rolls: Round the dough ball into an oblong shape. Flatten the balls slightly with the palm of your hand. Cut two slits on the top of the roll and dust with flour.
Fancy Rolls: See shaping of fancy rolls for moulding.
Prepare baking tray with pan release.
Hamburger and Rolls: Place balls evenly 5 x 6 (30 pieces) per tray. Hotdog: Place rolls evenly 3 x 10 (30 pieces) per tray. Place trays into a confectionery trolley.
Proof for 45 minutes until double in size.
Pre-set temperature on 240 - 250C. When oven is ready insert trolley into the oven.
Set the baking timer control for 5 - 6 minutes.
After the baking time press the alarm switch off and remove the trolley from the oven.
Lift the baking tray from the trolley and place on a production table.
Hamburger, Hotdog & Rolls are ready for the counter.
Finishing
Panning
Proofer
settings
Oven settings
Unloading
Tip! Ensure the rolls are flattened before proofing or else they will form a round ball
that is odd looking.
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Page 48
11 22 .. 33 00 JJUUMMBBOO && FFOOOOTT LLOONNGG RROOLL LL SS ((BB112200))
Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Cake Flour 1 x 12.5 Kg 12.500 Soft Dough concentrate 1.875 kg 1.875 Yeast 750 gm 0.750 Water 7.5 Lt 7.500 Total Dough
Weight 22.625
22 Cheese or 3 kg 3.000 Sesame Seed or 600 gm 0.600 Poppy Seed 300 gm 0.300
MMeetthhoodd:: SSttaaggee Scale ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 8 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust on top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Scale off 1.200 kg dough pieces for 10 Jumbo/Footlong Rolls.
Prepare the next production table by wiping with a damp cloth. Round each dough
piece into a ball with both hands in a clock or anti-clockwise direction. Ensure the top is
smooth.
Rest rounded dough pieces for 8 minutes. Roll each dough piece into a sausage shape. Ensure that the sausage maintains an
even thickness from end to end. Then divide the sausage in half. Divide each half into 5
equal pieces and roll into balls.
Jumbo/Footlong Rolls: 1.200kg 10 = 0.120gm per ball Jumbo: Round balls. Flatten the balls slightly with the palm of your hand. Footlong: Round and then roll into an oblong shape 20cm long
Scaling
Mixing
Scaling
Rounding
Resting
Dividing
Finishing
Portion Yield 181 Rolls Baking Temp. 240 - 250C Dough Piece 1.200 kg Baking Time 5 - 6 min Dough Balls Resting Time
0.120 kg
8 min
Mixing Time Proofing Time
2 Slow- 10 Fast
45 min
-
Page 49
MMeetthhoodd:: SSttaaggee Prepare baking tray with pan release and place dough pieces evenly 4 x 5 (20 pieces) per tray.
Place trays into a confectionery trolley.
Proof for 45 minutes until double in size.
Pre-set temperature on 240 - 250C. When oven is ready insert trolley into the oven.
Set the baking timer control for 5 - 6 minutes.
After the baking time press the alarm switch off and remove the trolley from the oven.
Lift the baking tray from the trolley and place on a production table.
Jumbo and Footlong Rolls are ready for the counter.
Panning
Proofer
settings
Oven settings
Unloading
-
Page 50
11 22 .. 33 11 JJUUMMBBOO && FFOOOOTT LLOONNGG RROOLL LL SS ((BB224400 ,, BB448800))
Group
11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Cake Flour 1 x 12.5 Kg 12.500 Soft Dough concentrate 1.875 kg 1.875 Yeast 750 gm 0.750 Water 7.5 Lt 7.500 Total Dough
Weight 22.625
22 Cheese or 3 kg 3.000 Sesame Seed or 600 gm 0.600 Poppy Seed 300 gm 0.300
MMeetthhoodd:: SSttaaggee Scale ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 8 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust on top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Scale off 1.200 kg dough pieces for 10 Jumbo/Footlong Rolls.
Prepare the next production table by wiping with a damp cloth. Round each dough
piece into a ball with both hands in a clock or anti-clockwise direction. Ensure the top is
smooth.
Rest rounded dough pieces for 8 minutes. Roll each dough piece into a sausage shape. Ensure that the sausage maintains an
even thickness from end to end. Then divide the sausage in half. Divide each half into 5
equal pieces and roll into balls.
Jumbo/Footlong Rolls: 1.200kg 10 = 0.120gm per ball Jumbo: Round balls. Flatten the balls slightly with the palm of your hand. Footlong: Round and then roll into an oblong shape 20cm long
Scaling
Mixing
Scaling
Rounding
Resting
Dividing
Finishing
Portion Yield 181 Rolls Baking Temp. 240 - 250C Dough Piece 1.200 kg Baking Time 5 - 6 min Dough Balls Resting Time
0.120 kg
8 min
Mixing Time Proofing Time
2 Slow- 10 Fast
45 min
-
Page 51
MMeetthhoodd:: SSttaaggee Prepare baking tray with pan release and place dough pieces evenly 4 x 5 (20 pieces) per tray.
Place trays into a confectionery trolley.
Proof for 45 minutes until double in size.
Pre-set temperature on 240 - 250C. When oven is ready insert trolley into the oven.
Set the baking timer control for 5 - 6 minutes.
After the baking time press the alarm switch off and remove the trolley from the oven.
Lift the baking tray from the trolley and place on a production table.
Jumbo and Footlong Rolls are ready for the counter.
Panning
Proofer
settings
Oven settings
Unloading
Tip! Finish rolls with sesame seeds or cheese for special orders.
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Page 52
11 22 .. 33 22 CCOOCCKKTTAA II LL RROOLL LL SS ((BB112200))
Group 11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt
Cake Flour 1 x 12.5 Kg 12.500 Soft Dough concentrate 1.875 kg 1.875 Yeast 750 gm 0.750 Water 7.5 Lt 7.500 Total Dough
Weight 22.625
22 Cheese or 3 kg 3.000 Sesame Seed or 600 gm 0.600 Poppy Seed 300 gm 0.300
MMeetthhoodd:: SSttaaggee Scale ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 8 minutes on fast speed until dough is developed. Measure dough temperature. It should be 30C.
Dust on top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Scale off 0.360kg dough pieces for 10 Cocktail Rolls.
Prepare the next production table by wiping with a damp cloth. Round each dough
piece into a ball with both hands in a clock or anti-clockwise direction. Ensure the top is
smooth.
Rest rounded dough pieces for 8 minutes.
Roll each dough piece into a sausage shape. Ensure that the sausage maintains an
even thickness from end to end. Then divide the sausage in half. Divide each half into 5
equal pieces and roll into balls.
Cocktail Rolls: 0.360kg 10 = 0.036g per ball
See shaping of fancy rolls to mould the dough pieces
Optional: Brush with water on tops of rolls and sprinkle with Poppy, Sesame or Linseeds.
Scaling
Mixing
Scaling
Rounding
Resting
Dividing
Shaping
Finishing
Portion Yield 606 Cocktail Rolls Baking Temp. 240 - 250C Dough Piece 0.360 kg Baking Time 5 - 6 min Dough Balls Resting Time
0.036 kg 8 min
Mixing Time Proofing Time
2 Slow- 10 Fast 45 min
-
Page 53
MMeetthhoodd:: SSttaaggee Prepare baking tray with pan release.
Place balls evenly 5 x 6 (30 pieces) per tray. Flatten the balls slightly with the palm of your hand.
Place trays into a confectionery trolley.
Proof for 45 minutes until double in size.
Pre-set temperature on 240-250C. When oven is ready insert trolley into the oven.
Set the baking timer control for 5 - 6 minutes.
After the baking time press the alarm switch off and remove the trolley from the oven.
Lift the baking tray from the trolley and place on a production table.
Cocktail Rolls are ready for the counter.
Panning
Proofer
settings
Oven settings
Unloading
Tip! Ensure the dough is cold before you start shaping it into various shapes, or else it
may start to proof and become difficult to handle.
-
Page 54
11 22 .. 33 33 PP II ZZ ZZAA BBUUNNSS ((BB112200))
Group 11 IInnggrreeddiieennttss TToottaall WWeeiigghhtt Cake Flour 1 x 12.5 Kg 12.500 Soft Dough concentrate 1.875 kg 1.875 Yeast 750 gm 0.750 Water 7.5 Lt 7.500 Total Dough
Weight 22.625
TTooppppiinnggss 22 Prepare Pizza Base 1.310 gm 1.310 Onions, sliced long & thinly 270 gm 0.270 Sweet Peppers, sliced long & thinly 810 gm 0.810 33 MMaarrggaarriinnee MMiixx 0.410
MMeetthhoodd:: SSttaaggee Scale ingredients in group 1 and place into the mixing bowl.
Mix for 2 minutes on slow speed and 8 minutes on fast speed until dough is developed. Measure dough temperature. It should be 28C.
Dust on top of the dough in the mixer and the production table.
Remove all the dough from the mixer and place onto the production table.
Scale off 0.830kg dough pieces for 10 Pizza Buns.
Prepare the next production table by wiping with a damp cloth. Round each dough
piece into a ball with both hands in a clock or anti-clockwise direction
Ensure the top is smooth.
Rest rounded dough pieces for 8 minutes.
Roll each dough piece into a sausage shape. Ensure that the sausage maintains an
even thickness from end to end. Then divide the sausage in half. Divide each half into 5
equal pieces and roll into balls or oblong shapes.
Pizza Buns: 0.830kg 10 = 0.083g per ball
Scaling
Mixing
Scaling
Rounding
Resting
Dividing
Portion Yield 261 Pizza Buns Baking Temp. 240 - 250C Dough Piece 0.830 kg Baking Time 5 - 6 min Dough Balls Resting Time
0.083 kg
8 min
Mixing Time Proofing Time
2 Slow- 10 Fast
45 min
-
Page 55
MMaarrggaarriinnee MMiixx Group
IInnggrreeddiieennttss TToottaall WWeeiigghhtt 66 Margarine 350 gm 0.350
Fresh Garlic, Crushed 50 gm 0.050 Mixed Herbs 10 gm 0.010 Total Weight 0.410 Mixing Mix in a plastic bowl & microwave until the margarine is melted.
MMeetthhoodd:: SSttaaggee Prepare baking tray with pan release.