Pumpkin roll mix 20%

Pumpkin roll mix 20% – mixture for baking buns and other small batches with high content of seeds of pumpkin with excellent flavour and rich nutritional values. This mixture facilitates work of baker and shortens production cycle of baked goods by elimination laborious weighing of ingredients ensuring a homogeneous product every time. They are excellent supplement of assortments of baked goods in every bakery, especially small one, unsuitable for production of various types of taste breads. Seeds of pumpkin and soya beans enrich baked goods with necessary nutrients, which often are scarce in our everyday diet. Besides mentioned benefits for health – buns are characterized by appetizing appearance and interesting flavour. They are recommended for all those, who want to nourish oneself rationally.

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Preparation:

• Knead dough from all ingredients and put away for rest.
• Time of mixing: 6 minutes slowly and 6 minutes quick turns (depending on type of mixer). Divide dough into bites with mass 2.40 kg and round off.
• Initial expansion: 15 minutes.
• Temperature of dough: 26-28ºC.
• Next divide parts with the divider into 30 pieces, do not round off, dampen with water, coat the grains, lay on baking trays and put away for proofing. It is possible to shape bites ovally and decorate or form in shape of finger shape and then sprinkle grains.
• Final fermentation: 35-45 minutes. Put into stove after reaching full proofing.
• Time of baking of rolls is 18-25 minutes at temperature 230ºC falling to 210ºC – initially in atmosphere of technological steam. After about 7 minutes draughts should be opened.
• Suggestion of decoration of dough bites before proofing: from the top sunny Kwala garni, from the bottom seeds of pumpkin.