INGREDIENTS

2.000g	BROWN BREAD 30
8.000g	Wheat flour
300g	Margarine
300g	Sugar
200g	Salt
50g	BREAD STAR
500g	Yeast, fresh
5.700g	Water, approx.

PROCESSING

Mix a dough with all ingrendients.

Yield: 300 rolls
Method:
Mixing time: 3 minutes slow + 6 minutes fast
Dough temperature: approx. 26°C
Dough resting time: 20 minutes
Scaling weight: 1700 g for 30 rolls

Scale dough pieces of 1700 g for 30 rolls and mould round. After 10 minutes cut the dough into 30 pieces and mould round. After proving dust with flour and bake with steam.

Proving time: appro. 45 minutes at 35°C and 80 % rel. humidity
Baking temperature: 210°C
Baking time: approx. 20 minutes