Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
BAKELS LECITEM SUPREME
0.010
1
FINO GRAIN BASE
0.120
12
Water
0.600
60
Salt
0.015
1.5
Sugar
0.050
5
Molasses
0.010
1
BAKELS SHORTENING
0.010
1
Total Weight: 1.825
Group Filling
Ingredient
KG
Weight (%)
Tuna flakes
0.200
-
Total Weight: 0.200

Method

How to do it:

1. Combine flour, Bakels Instant Yeast – Low Sugar, Lecitem Supreme and Fino Grain Base.
2. Dissolve sugar, salt and molasses in water and combine with flour mixture.
3. Mix for 2 minutes on low speed then add Bakels Shortening.
4. Continue mixing on high speed until developed.
5. Scale into 60-gram dough pieces, round and rest for 10 minutes.
6. Put tuna filling and mold.
7. Proof and bake at 180°C for 25 minutes or until golden brown.

Yield

30 pieces x 60g buns

Ingredients

Group Dough
Ingredient
KG
Weight (%)
Bread Flour
1.000
100
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.010
1
BAKELS LECITEM SUPREME
0.010
1
FINO GRAIN BASE
0.120
12
Water
0.600
60
Salt
0.015
1.5
Sugar
0.050
5
Molasses
0.010
1
BAKELS SHORTENING
0.010
1
Total Weight: 1.825
Group Filling
Ingredient
KG
Weight (%)
Tuna flakes
0.200
-
Total Weight: 0.200

Method

How to do it:

1. Combine flour, Bakels Instant Yeast – Low Sugar, Lecitem Supreme and Fino Grain Base.
2. Dissolve sugar, salt and molasses in water and combine with flour mixture.
3. Mix for 2 minutes on low speed then add Bakels Shortening.
4. Continue mixing on high speed until developed.
5. Scale into 60-gram dough pieces, round and rest for 10 minutes.
6. Put tuna filling and mold.
7. Proof and bake at 180°C for 25 minutes or until golden brown.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Breads, Lean