The result of our highly selected tests is a soft idea that offers a totally natural look at burger bread. BurgerEnzymes is the enzymatic improver composed of soft wheat flour and the combination of revolutionary enzymes studied, selected and verified by our R&D Laboratory. This type of product is specifically recommended for breads with a high fat and sugar content and for soft and seasoned breads.
Its performance makes it the perfect improver for the creation of soft and fragrant burger buns: the enzymes it contains allow you to regulate the leavening, while increasing volume and softness, also improving the color of the crust and the structure of the crumb. A different way to enjoy natural bread, allowing the undisputed king of "greased" sandwiches to be expressed at its best in taste and fragrance.
Here is the recipe for Burger Buns without chemical emulsifiers thanks to our natural improver BurgerEnzymes.
10 kg wheat flour type "0" 270 W;
100 g of BurgerEnzymes;
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 and 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.
The burger sandwiches are ready, enjoy!
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Enzymes used by Il Granaio delle Idee are the result of an accurate selection, in compliance with current food legislation and in the name of naturalness and quality.
The company is specialized in the use of enzyme technology in the field of bakery improvement.
Our innovative enzyme blends allow us to solve the critical issues typical of the world of baking and pastry, always considered difficult to solve without the use of emulsifiers or raw materials of chemical origin.
|Volume||Stability||Shelf life||Mold retardation||Extensibility||Aroma||Taste||Colour||Crunchy crust||Soft crumb||High in sugar|
|Lievito Madre Attivo con Germe di Grano|
|Lievito Madre Attivo di Grano Duro|
|Lievito Madre Bio|
In collaboration with our customers, our Research & Development Laboratory studies customized enzymatic improvers to achieve challenging goals and solve their production problems.
Our natural improvers are obtained using non-standardized concentrated enzymes: this allows to obtain highly competitive cost-recepts on the market. Il Granaio delle Idee proposes enzymes with single activities and different concentration levels or customizable on customer request.
Our range includes enzymes of both fungal and bacterial origin, including: Amylases, Lipases, Glucose Oxidases, Hemicellulases, Proteases, Transglutaminases.
Choose the features you want to improve in your bread: we will create for you naturale customized products, with high performance and low cost.