Recipe inspiration SOFT DOUGH CONCENTRATE
One mix - many possibilities!
Soft Dough Concentrate is a versatile product that you can use to bake everything from sweet buns, hamburger & sausage bread to different types of bread and rolls. Only your own imagination sets the limits!
Soft Dough Concentrate is a very stable product that provides a final product with a superior softness. Get inspired by the recipes in this brochure.
Do you have questions about recipes or products? Contact our application expert!
Krister Ackermann
Technical Product Manager - Bakery krister.ackermann@bakelssweden.se
Benefits
- Maximal softness
- A versatile product
- Stable & reliable
- Suitable for overnight cooling
- Can be used for many different applications
- Does not contain milk
Product information
BAKELS SOFT DOUGH CONCENTRATE
Storage: dry and cool, (max 25°C, max 65% humidity).
Packaging: 20 kg bag
Storage: 9 months
nr: Bakels Soft Dough Concentrate 374410
Breakfast rolls
Round loaf
Mixing time: 5 + 8 minutes
Resting time: 10 minutes
Fermenting time: approx. 70 minutes
Bake in a wooden frame.
30 pcs on a plain baking sheet with paper.
Starting temperature: 240°C
Baking temperature: 200°C
Steam: 3 seconds
Baking time: approx. 20 minutes
Topping: sift over wheat flour
Products in the recipe:
Bakels Soft Dough Concentrate 374410
Bakels Fermdor R Strong 291510
Mixing time: 5 + 10 minutes
Resting time: 20 minutes
Fermenting time: approx. 80 minutes
Dough weight: 150 g
Roll down to 1,5 mm. Prick the bread.
Baking temperature: 240°C
Baking time: approx. 4 minutes
Products in the recipe:
Soft Dough Concentrate 374410
Fermdor R Classic 291010
Hamburger & Sausage bread
Mixing time: 5 + 9 minutes
Resting time: 20 minutes
Fermenting time: approx. 60 minutes
Dough weight:
Sausage bread 40 g
Hamburger bread 70 g
Roll down to approx. 5 mm
Baking temperature: 220°C
Baking time: approx. 7-9 minutes
Spicy wort bread
Typical Swedish ”sandwich soft cake”
Mixing time: 8 + 8 minutes
Resting time: 2 x 10 minutes
Fermenting time: approx. 90 minutes
Bake in baking tins, 550 g.
Starting temperature: 240°C
Baking temperature: 190°C
Steam: 8 seconds
Baking time: approx. 25 minutes
Wort 266410
Mixing time: 5 + 10 minutes
Resting time: 20 minutes
Roll down to 4 mm
Fermenting time: approx. 80 minutes
Prick the bread.
Baking temperature: 190°C
Baking time: approx. 20 minutes
Dough weight:
600 g in a 26 cm round cake tin
400 g in a 22 cm round cake tin
250 g in a 16 cm round cake tin
Fill the layers with a savory filling of your choice and decorate with cream cheese and vegetables.
Buns - basic recipe
Filling: Bakels Remonce of your choice
Mixing time: 8 + 10 minutes
Resting time: 10 minutes
Fermenting time: 60-70 minutes
Baking temperature: 200°C
Baking time: approx. 8 minutes Products
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