SumayyahParticipant@sumayyahJanuary 15, 2021 at 7:50 pmPost count: 3
please suggest to me how to make a perfect commercial burger buns
and what are the preservatives to increase shelf life
I didn’t find any anywhere the video or recipe please help me
I do all practical but some it’s color inner texture, yeast small that the problems I passed through I commercial I want help
please help me
Mark FloerkeKeymaster@independant-consultantJanuary 21, 2021 at 10:09 amPost count: 223
Thank you @sumayyah!
To help you better, please describe to us your goals for a “perfect” burger bun? There are many different possibilities in the market place. For some the goal maybe a very low cost, but still soft and tender. Others like the extra moistness o fa potato starch bun, and the very rich high sugar high butter trend of brioche buns these days as well. Is there a product group among these that you are targeting?
For shelf life it is best to start with your suppliers for some suggestions with the ingredients you purchase from them. Suppliers are often a great resource. You might want to use enzymes, or other dough conditioners? Emulsifiers, like lecithin, or mono & diglycerides, and others?
The more specificity of your goals and interests you can provide, the better we can help you!
SumayyahParticipant@sumayyahJanuary 21, 2021 at 9:44 pmPost count: 3
thank you, <span class=””><span class=”atwho-inserted” contenteditable=”false” data-atwho-at-query=”@inde”>@independant-consultant</span>!</span>
I want a low cost but soft and tender better taste
which ingredients should I use to increase shelf time what addictives should I use and market like the taste and texture on it what process and to get good texture and color like the market, which egg wash substitute should I use for perfect color please suggest to me
when I bake I home when practicing yeast smell coming and buns color in white, not perfect brown like others
please teach me or help me
my buns come like this
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Mark FloerkeKeymaster@independant-consultantJanuary 29, 2021 at 7:16 amPost count: 223
That image does look odd, and I am not sure what to tell you about it. I would suggest a standard type of burger bun like a pan bread process with at least 4 hour sponge, and in ratio to:
100 parts flour
10 parts fat
10 parts sugar
4 parts fresh yeast
2 parts salt
2 parts milk powder
55-60 parts water – depending on your flour
On my YouTube channel TheMrPastry you can find a video on making white bread – same process only use these ratios and make buns. https://youtu.be/C1TvuxyItmY
Hope this helps.
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