| Mixing Spiral | 4min in slow speed and 4min in fast speed without Mimetic. Then, add Mimetic and mix again for 4min in slow speed and 3 in fast speed. |
|---|---|
| Dough Temperature | 26°C |
| Bulk Fermentation | 15 min at ambient temperature |
| Scaling Weight | Bun: Divide dough pieces of 70gr. Hot-dog: Divide dough pieces of 70gr. |
| Make Up | Bun: Shape round and place in American Burger tray. Hot-dog: Shape long and place on a perforated baguette tray. |
| Final Fermentation | 2h at 28°C and 80% humidity. |
| Decoration before baking | Bun: Glaze with Sunset Glaze. Hot-dog: Glaze with Sunset Glaze and sprinkle the Graindesign Sprouted Topper |
| Baking | 13min in the deck oven at 230°C top -230°C bottom. |
| Finition | When the core temperature is at 36°C, pack in plastic bag. |
