Lallemand Baking
Luxembourg - English   [ change ]

COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

Whole Wheat Buns

Whole wheat buns enriched with Vitamin D

Healthy bread, bread and rolls application using Lal^Ferm® fresh yeast, Instaferm®VitaD® Premix SB and Essential® CL-1302 enzyme systems replacers.

Recipe suggestions using Instaferm® VitaD® Premix SB, to provide 80 IU (2 mcg) of Vitamin D per serving size, making your breads a daily “Source of” Vitamin D!

Information provided is only standard guidelines. Calculations are approximate; the proposed recipes and directions might need to be adjusted to suite other ingredients brands, equipment and bakery’s conditions.

Our Technical Support Team can help you customize the dosage for your own formulation.

Ingredients

Name lbs. oz % (bakers percent) kg
Whole Wheat Flour 22.00 100 10.000
Water +/- 15.00 68 6.800
Sugar 1.75 8 0.800
Lal^Ferm® Fresh Yeast 1.10 5 0.500
Oil 0.66 3 0.300
Salt 0.44 2 0.200
Vital Wheat Gluten 0.44 2 0.200
Lallemand Essential® CL 1302 0.33 1.5 0.150
Instaferm® VitaD® Premix SB 0.05 0.2 0.020

Instructions

  • Mix all ingredients for 3 min on low speed, then 9 min on high
  • Bench Time 10 min @ room T°
  • Scale 61g (2.15 oz) and preshape
  • 2nd Proof 20 min, then shape and put on baking pans
  • Final Proof about 1 hour @ max 100°F / 38°C, in proof box
  • Bake 10 – 12 min @ 440–460°F / 225-240°C, preferably with steam

% Loss: 12 %
Yield: 300 buns
Serving size: 1 bun (54g)

* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.