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| 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
