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MOSBOLLETJIES

Recipe Courtesy - @Supremeflour

Ingredients
  • 12.5 kg Sweet & Light Prepared Mix
  • 0.625 kg Yeast
  • 6.4 L Water
  • 0.45 kg Scaling weight

Method
  1. Place Prepared Mix, yeast and water into the mixing machine.
  2. Mixing times using a spiral mixer are as follows: 2 minutes slow, 6 – 8 minutes fast.
  3. Ensure the dough is fully developed.
  4. Scale 1.700kg per head.
  5. Mold into 30 pieces using the bun divider.
  6. Place 8 pieces of dough into a greased raisin bread tin.
  7. Place trolley into a preheated prover. Temperature 40°C, humidity 85% for ± 45 minutes.
  8. Place trolley into a preheated oven (220°C) and bake for approximately 30 minutes.
  9. After baking, allow product to cool, and wrap to maximize shelf life.


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