Method
Kneading: In the mixing bowl, dry blend SwissBake® Wholemeal Braunis, castor sugar, Mycoban™ CP Guard, and SoftiSure™ Plus. Crumble in fresh yeast. Add cold water. Knead everything together on slow speed for 4 minutes. Add oil and mix on fast speed for 6–8 minutes until fully developed. Perform a windowpane test – dough should be smooth, shiny, and elastic. Ensure the dough temperature is between 26°C to 27°C.
Resting and Proofing: Rest dough for 10–15 minutes covered on bench to relax gluten. Divide into 90g portions. Round tightly. Place into greased burger rings or on trays. Proof at 35°C / 75% RH for 50–60 minutes until doubled in size and soft to the touch.
Baking: Pre-heat deck oven to 210°C to 230°C. Inject 3 seconds of steam immediately after loading. Bake for 12–14 minutes until golden brown crust forms.
Cooling & Packaging: Transfer buns immediately to sanitized cooling racks in a clean room. Cool until core temperature reaches 30°C. Pack only once cooled to avoid condensation. Use high-barrier metallized flow wrap or heavy polybags for sealing.
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