Water, Wheat Flour, Whole Wheat Flour, Yeast, Wheat Gluten, Sugars (Honey, Sugar, Molasses), Canola Oil, Salt, Cocoa Powder, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase)
| Nutritional Facts | Amounts Per 1 Bun Baked (61g) | % Daily Value |
|---|---|---|
| Calories | 210 | |
| Fat Saturated + Trans | 3g 0g 0g | 4% 0% |
| Carbohydrate | 40g | 13% |
| Fibre | 4g | 16% |
| Sugars | 5g | 5% |
| Protein | 9g | |
| Cholesterol | 0mg | |
| Sodium | 390mg | 17% |
| Potassium | 225mg | 5% |
| Calcium | 20mg | 2% |
| Iron | 2.5mg | 14% |
1. Breakout & Thaw
Break product out onto flat baking pans lined with parchment paper. Space 12 buns (3 x 4) on baking sheet. Remember to keep belt mark of bun down. Cover rack and put in retarder or cooler overnight to thaw.
2. Morning
Remove rack from retarder or cooler, top/roll bun in semolina or wheat-lets. Put into proofer or keep plastic cover on if floor proofing product until space is available in proofer. Proof until product is about 2 – 3 times its original size. This should take approximately 60 minutes.
TOPPING: Semolina or Wheat-lets
3. Bake Time
SCORING: After proofing, score each bun once across centre.
Bake at 380˚F for 15 – 20 minutes. When bake cycle is complete remove from oven and let product completely cool before packaging.
*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.
