ELEVATING YOUR HAMBURGER BUNS THIS SUMMER!
Summer kicks off with a BBQ and ends with a BBQ! Customers who want to really impress their guests won’t just go for the regular hamburger buns. Instead, offering up a more artisan style bread will be the route they go. Accompanied with some specialty cheeses and condiments, it will make for a hamburger the like one would find in a nice restaurant. Base on some growing trends, this is what people are looking for.
“Consumers have been trading up to restaurant-quality buns and rolls, since they haven’t been able to get out to actual restaurants as much, which has helped upscale products like brioche buns and rolls. And demand for those premium products might not necessarily wane along with the pandemic.”
With Best Brands Soft Bun Base there is a quick and simple solution! Additionally with BakeSense’s Sup-R-Rise™ Frozen Concentrated Yeast you will be able to whip up fresh batches faster than you can sell them! Quality comes when you trust BakeMark! Contact us or your sales representative to see how to bring an artisanal touch to your bun offering.
BakeMark Products Used
|Brand||Product or Type||SKU||Link|
|Best Brands||Supr Soft Bun Base||71591|
|BakeSense||Sup-R-Rise™ Frozen Concentrated Yeast||14659|
|Knoxbridge Mills||Bread Flour|
SCALE AND MIX
Scale and mix the below ingredients together on low speed for 1 minute, then on medium speed for 8 – 10 minutes, until dough is fully developed:
- 25 LB of Knoxbridge Mills Bread Flour
- 6 LB of Best Brands Supr Soft Bun Base
- 9 oz of Sup-R-Rise™ Frozen Concentrated Yeast
- 15 LB water
*dough temperature should be between 80 – 82 degrees Fahrenheit
CUT AND SET
Scale out 5Lb dough pieces, round and dust with flour, let rest and proof for 10 minutes. Utilizing a bun divider, cut each dough ball in 1/2 without rounding and place on sheet pan.
PROOF AND BAKE
Proof for approximately 45-60 minutes. Bake at 400 degrees Fahrenheit for approximately 12-15 minutes.