Scotch Roll - Puratos

Ingredients

Method

Dough temperature 25°C +/- 2°C.
Spiral mixer 2 mins slow and 6 – 8 mins fast.
Conventional mixer 10 – 15 mins.
High speed mixer 2½ – 3 mins.
Process through BDM or roll plant.
Dip in rice flour and arrange on baking tray.
Prove at 30–35°C, 80 – 85% humidity.
Prove time approx. 180 mins.
Bake at 240°C.
Baking time 10 – 12 mins depending on size.

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