|Whole White Wheat Flour||100||55.4|
|Vital Wheat Gluten||20||2.2|
|L-cystiene (30 ppm), soln.||-||.2|
|Water, (58% – adj. for honey & L-cys.)||56.6||31.4|
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