Ingredients Bakers % Grams
Whole White Wheat Flour 100 55.4
Salt 1.5 0.8
Baking Powder 2 1.1
Vital Wheat Gluten 20 2.2
Honey 6 3.3
Shortening, All-Purpose 10.0 5.5
L-cystiene (30 ppm), soln. - .2
Water, (58% – adj. for honey & L-cys.) 56.6 31.4

 

Method

Mix dry ingredients, including shortening, for one minute at a low speed.

Add water and mix for one minute at a low speed.

Mix six minutes at a medium speed.

Desired temperature of the dough after mixing is 84°-88°F.

Allow the fully mixed dough to rest for 10 minutes at 84°F.

Divide 40 gram dough pieces, round, cover and rest for 10 minutes.

Using automated equipment, press dough pieces (900 p.s.i) for 1.6 seconds at 365°F top and bottom press plate temperature.

Using automated equipment, bake 34 seconds at 475°F.

Bake zones: 1= ¾ off, 2 = all on, 3 = off.

E-track speed at 60.

Cool on a wire rack for 15 minutes or until completely cool.

Formula courtesy the National Honey Board