Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Wheat Flour
- Technologies
Features & Benefits
- Food Ingredients Features
- Product Highlights
Inspired by French baguettes and pastries, we have bundled our milling expertise and developed a unique flour for you. Delight your customers with your craftsmanship and baked goods that really taste the way we know it from France. The first recipes based on "BONJOUR ROLAND" are now available for you. Our field service is available at any time for technical and sales questions. Discover the whole variety of our new "BONJOUR ROLAND".
- Product Advantages
- Base flour for premium rolls
- Unique pastry quality even without using pre-dough
- High dough yield
- Problem-free processing of the dough
- Suitable for long-term tours
- Long-term freshness of the baked goods
- Long lasting rose
- Intense aroma
- Rounded taste
- Optimal pastry appearance
- Ingredients that are easy to declare:
- Wheat flour, wheat germ, wheat sour, wheat gluten
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Dough: 10,000 kg Bonjour Roland baguette flour
0.250 kg of salt
0.200 kg of yeast
6.800 kg of water
17.250 kg of doughKneading time:Weigh out dough pieces, cut to length and cover and leave to rest for another 30 minutes Then work up into the desired shape. approx. 4 min slowly, approx. 6 min fast
Dough temperature: 24-25 ° C
Dough rest: Slide with steam at the bread roll temperature (approx. 240 C), bake until crisp
Dough insert: Cut three to four times diagonally before pushing
Reconditioning: approx. 26 min
Bake: approx. 30 min
Baking time: 0.400 kg- Applications
Total amount of flour: 10,000 kg Bonjour Roland
Main dough: 10,000 kg Bonjour Roland
0.500 kg of sugar
0.300 kg yeast
0.180 kg of salt
0.500 kg of almond oil
7,000 kg water, approx.
0.500 kg of P4 sugar
18.980 kg total dough
Kneading time: min slowly, 5 min
then knead in the P4 sugar
Dough temperature: 24 C-25 ° C
Dough ripening phase:30 min Mix
Sugar water:500 g of sugar with 1 liter of water amounts- Applications
Total flour: 8,000 kg Bonjour Roland
2,000 kg of Roland durum wheat semolina
Poolish: 3,000 kg Bonjour Roland
3,000 kg of water
0.020 kg yeast
Dough temperature: 22 C-24 ° C
Dough ripening phase: approx. 90 min at room temperature then cooled for 12-16 hours Cooking piece
Main dough: 1,000 kg of Roland durum wheat semolina
3,500 kg of water
5,000 kg Bonjour Roland
1,000 kg of Roland durum wheat semolina
0.090 kg yeast
0.220 kg of salt
4,500 kg cooking piece
6.020 kg Poolish
0.500 kg of olive oil
17.330 kg total doughKneading time:8 min slow, 6 min fast. Add olive oil at the end of the kneading time
Dough temperature: 24 C
Dough ripening phase: 120 min
Reconditioning: Portion the dough to 400 kg, work round and at full cook sprinkle with water. Subsequently with floured round, flat ones Place the pieces of dough on the dough pieces.
Baking temperature: 220 ° C
Baking time: 45 min- Applications
Dough: 10,000 kg Bonjour Roland
4,000 kg of yogurt
0.250 kg of salt
0.200 kg of yeast
3,700 water
18.150 kg of doughKneading time: 5 min. Slowly, approx. 4 min. Fast
Dough temperature: 23-25 ° C
Dough maturity: 2x45 min. (Open once after 45 min.)
Dough insert: 0.450 kg Weigh out the pieces of dough and spread them out as rectangular blanks.
Brush the dough pieces with a flour mash, press in flour,
Reconditioning: put on puller and set to cook.
Bake: At roll temperature, push with steam, pull the cable after 5 minutes and close it again after 10 minutes.
Reduce temperature by 20-30 ° C.
Baking time: approx. 45 min.- Applications
Total amount of flour: 10,000 kg Bonjour Roland
Main dough: 10,000 kg Bonjour Roland
0.500 kg of sugar
300 kg yeast
180 kg of salt
500 kg of almond oil
7,000 kg water, approx.
0.500 kg of P4 sugar
18.980 kg total dough
Kneading time: 5 min slowly, 5 min then knead in the P4 sugar
Dough temperature: 24 C-25 ° C
Dough ripening phase: 30 min
Sugar water: Mix 500 g of sugar with 1 liter of water amountsil cuore: 2.45 kg dough with 300 g almonds pens, roasted with 50 g sugar mix water, 270 g cherries, 60 grams of jam and 20 grams of marzipan mix. 50 gr. Cherries in 40o gr.
Work the dough into a heart shape
Dough weight: 400 g half cooked with water wipe off and with a little swath bake.
Baking temperature: 200 C, at the end with sugar water coat
Baking time: 20 min, approx