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Mechanized soft roll production hamburger buns, hot dog rolls, parkerhouse rolls

Mechanized soft roll production hamburger buns, hot dog rolls, parkerhouse rolls

Proc Amer Soc Bakery Engineers 27: 201-208

A strong patent flour of 12.3-12.8% protein with a topping flour of 10.8-11.4% protein is recommended for this most important ingredient in soft roll sponges. The average formula for soft rolls is from 8-12% sugar, 6-10% shortening, 2-6% non-fat dry milk solids, and 2.5-3.5% yeast. Sponge temp. should be from 76-77[degree]F, dough temp. 76[degree]F and not to exceed 78[degree]F at any time. Fermentation time may vary from 4-4.5 hrs.

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