Chapter12 Recipes

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

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



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

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



Measure all ingredients in group 1 and place into the mixing bowl.


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.


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.


Add 700 750ml pan release to the sponge in the catch tray.


side facing the Catcher.

Roll the moulded dough piece once by hand on the sponge with pan release.




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


Scaling

Mixing

Scaling

Dividing

Rounding

Resting

Moulding

Dough Direction

Panning

Proofing

Oven Setting

Unloading

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





Scale off 0.700kg dough pieces.


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.


Add 375ml pan release to the sponge in the catch tray.


side facing the Chuter.

Roll the moulded dough piece by hand in the sponge with pan release.




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


Scaling

Mixing

Scaling

Rounding

Resting

Moulding

Dough Direction

Panning

Proofing

Oven Setting

Unloading

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



Measure all ingredients in group 1 and place into the mixing bowl.


Scale off 11.200kg heads of dough.


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.



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.


Add 700 750ml pan release to the sponge in the catch tray.


side facing the Catcher.

Roll the moulded dough piece once by hand on the sponge with pan release.




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


Scaling

Mixing

Scaling

Dividing

Rounding

Resting

Moulding

Dough Direction

Panning

Proofing

Oven Setting

Unloading

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

11 22 .. 77 SSOOFF TT DDOOUUGGHH ((BB112200 ,, BB224400 ,, BB448800)) Group


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


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

11 22 .. 88 SSWWEEEE TT DDOOUUGGHH ((BB112200 ,, BB224400 ,, BB448800)) Group


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




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

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


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

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.

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.


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

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



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 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.


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

11 22 .. 11 22 BBRROOWWNN CCAAKKEE ((BB112200 ,, BB224400 ,, BB448800))


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


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.


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.



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


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.

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



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 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.


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


2 Slow- 12 Fast

Sandwich: 45 min

Homemade: 60 min

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.


Optional on the whole-wheat bread. Press the steam button for 5 seconds after 10 minutes of baking.


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.

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


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 bowl on the scale and scale off 13.600kg for whole loaves and 8.000kg for half loaves.


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


2 Slow- 12 Fast

60 min

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



the Moulder.


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.


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.



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.



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.

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





Dust the bowl on the scale and scale off 0.300kg dough pieces. Do not shape, round or mould 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.





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


2 Slow- 10 Fast

30 min

11 22 .. 11 66 WWHH II TT EE DD IINNKK II EE SS ((BB224400 ,, BB448800))


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


Mix on 2 minutes slow speed and 10 minutes fast speed until dough is developed. Measure dough temperature. It should be 28C.



Dust the bowl on the scale and scale off 4.800kg heads of dough.


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.




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


2 Slow- 10 Fast

30 min

MMeetthhoodd:: SSttaaggee Pre-set temperature on 220C. When oven is ready insert trolley into the oven.

Set the baking timer control on 20 minutes.


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.

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



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.




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


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


2 Slow- 10 Fast

30 min

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

11 22 .. 11 88 VV EE TTKKOOEEKK ((BB224400 ,, BB448800))


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









smooth side on top.


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



180 C

8 min

Dough Head 2.550 kg Dough Balls 0.085 kg Dough Pieces

Large: 0.170 kg

Small: 0.085 kg


2 Slow- 10 Fast

30 min

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.


Pre-heat oil to 180C in fryer. Test oil temperature by dropping a piece of dough into the oil. When dough lifts



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.

11 22 .. 11 99 RRUUSSSS IIAANN VV EE TTKKOOEEKK ((BB112200))



Total Dough

Weight 40.440











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


Proof for 15 - 20 minutes until double in size.





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

11 22 .. 22 00 RRUUSSSS IIAANN VV EE TTKKOOEEKK ((BB224400 ,, BB448800))



Total Dough

Weight 80.880









smooth side on top.






Round each ball. Then turn it upside down.

Scaling

Mixing

Scaling

Moulding

Resting

Dividing

Rounding


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


Roll each ball out into an oval shape. Place the Russian on one end of the dough piece


the Russian.


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.









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.

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











0.850kg 10 = 0.085kg balls


Roll each ball out into an oval shape. Place the Vienna on one end of the dough piece


the Vienna. Only the ends of the Vienna may stick out on the sides.


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


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







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

11 22 .. 22 22 YYAANNKKEEEE VV EE TTKKOOEEKK ((BB224400 ,, BB448800))



Total Dough

Weight 80.880









smooth side on top.







Scaling

Mixing

Scaling

Moulding

Resting

Dividing

Rounding


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


Roll each ball out into an oval shape. Place the Vienna on one end of the dough piece


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.







Yankee Vetkoek out of the oil and place on the drip tray to allow the oil to drain off.


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.

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











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



180 C

8 min

Dough Piece 0.850 kg Dough Pieces

Large: 0.170 kg

Small: 0.085 kg


2 Slow- 10 Fast

30 min

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.


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.








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

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





Dust the bowl on the scale and scale off 2.550kg heads of dough




smooth side on top.


Scaling

Mixing

Scaling

Moulding

Resting



180 C

8 min

Dough Head 2.550 kg Dough Balls 0.085 kg Dough Pieces

Large: 0.170 kg

Small: 0.085 kg


2 Slow- 10 Fast

30 min

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.


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.


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.


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.

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

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.



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.

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

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.



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.

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





Dust the bowl on the scale and scale off 0.680kg dough pieces for whole loaves and 0.500kg for half loaves.





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.


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

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.


Set the baking timer control for 25 - 30 minutes.

Press the steam button for 6 seconds after 10 minutes of baking.




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

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





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.





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

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.


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.



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.


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.

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.


Dust on top of the dough in the mixer and 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


2 Slow- 10 Fast

45 min

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.





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.

11 22 .. 33 00 JJUUMMBBOO && FFOOOOTT LLOONNGG RROOLL LL SS ((BB112200))

Group


Weight 22.625






Scale off 1.200 kg dough pieces for 10 Jumbo/Footlong Rolls.



smooth.




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


2 Slow- 10 Fast

45 min

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.






Jumbo and Footlong Rolls are ready for the counter.

Panning

Proofer

settings

Oven settings

Unloading

11 22 .. 33 11 JJUUMMBBOO && FFOOOOTT LLOONNGG RROOLL LL SS ((BB224400 ,, BB448800))

Group


Weight 22.625






Scale off 1.200 kg dough pieces for 10 Jumbo/Footlong Rolls.



smooth.




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


2 Slow- 10 Fast

45 min

MMeetthhoodd:: SSttaaggee Prepare baking tray with pan release and place dough pieces evenly 4 x 5 (20 pieces) per tray.







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.

11 22 .. 33 22 CCOOCCKKTTAA II LL RROOLL LL SS ((BB112200))


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






Scale off 0.360kg dough pieces for 10 Cocktail Rolls.



smooth.


Roll each dough piece into a sausage shape. Ensure that the sausage maintains an



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


2 Slow- 10 Fast 45 min

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.



Pre-set temperature on 240-250C. When oven is ready insert trolley into the oven.




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.

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





Scale off 0.830kg dough pieces for 10 Pizza Buns.


piece into a ball with both hands in a clock or anti-clockwise direction

Ensure the top is smooth.


Roll each dough piece into a sausage shape. Ensure that the sausage maintains an


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


2 Slow- 10 Fast

45 min

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.

Chapter12 Recipes

Documents

Transcript of Chapter12 Recipes