Born from our Lab tests, a enzymatic improver that re-proposes hamburger buns in a totally natural way. This is BurgerEnzymes Plus, the enzymatic improver composed of a combination of revolutionary enzymes studied, selected and verified by our Research and Development Laboratory. This type of product is specifically recommended for breads with a high fat and sugar content or for soft and seasoned breads.
BurgerEnzymes Plus is the perfect improver for the realization of soft and fragrant burger buns: its enzymes allow to regulate the leavening, increasing at the same time volume and softness, also improving the color of the crust and the structure of the crumb. Here the professional recipe for Burger Buns without chemical emulsifiers thanks to our natural improver BurgerEnzymes Plus.
10 kg wheat flour type "0" 270 W;
100 g of BurgerEnzymes Plus;
400 g yeast;
800 g of sugar;
1 kg butter;
250 g milk powder;
200 g salt;
5 l water.
Mix all the ingredients in a spiral mixer for 5 minutes at speed 1, then for 8/10 minutes at speed 2. Leave the dough to rest for 20 minutes and form the sandwiches as desired. Moisten the surface of the loaves with a damp cloth and sprinkle the sandwiches with sesame seeds. Let rise in the cell at 30°C with humidity at 80% for about 100/120 minutes. Bake at 230°/240°C with steam for 12/15 minutes.