Intermediate preparation for the preparation of the typical hamburger bun. Semi-sweet loaves of structure and extremely soft and juicy crust are obtained, although, with enough consistency to support and absorb any type of sauces (Mayonnaise, Ketchup, mustard).
These rolls can be kept perfectly fresh for several days inside a plastic packaging.
Available formats: 25Kg bag
Suggested formula:
| Ingredients | Quantity |
|---|---|
| Catesmix Hamburger | 5 Kg |
| Flour bread | 5 Kg. |
| Water | 5,8 – 6 Litres |
| Fresh yeast | 400 g. |
Suggestion of the elaboration process:
Knead until obtaining a fine and elastic mass (Temperature mass above 24ºC). Divide. Pre-fermentation 10 ‘. Roll and form. Ferment in cold room 30ºC 80% RH-.
Cooking without steam, for 9-10 minutes, oven temperature 220-230ºC.
Conservation recommendations:
Allow the pieces to cool before storing in the bags.
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