Sourdough Bun
Product Code: OK809
The delicious taste of California sourdough in a bun. The unique sour taste and crusty appearance make it popular choice for use in delis and restaurants. It can also be found in pantries and breadboxes at home, too. Ideal for making smaller-sized sandwiches. Great on its own toasted and doubles beautifully as a complement to soups and sides. No trans fats. Sustainably made from wholesome ingredients.
Wheat Flour, Water, Dried Sourdough (Wheat Flour, Salt, Fumaric Acid, Sunflower Oil, Sodium Diacetate, Lactic Acid, Modified Palm Oil, Silicon Dioxide, Ascorbic Acid, L-cysteine Hydrochloride, Amylase), Yeast, Wheat Gluten, Light Rye Flour, Soy Lecithin, Improver (Wheat Flour, Ascorbic Acid, Xylanase, Lipase, Soya Oil, Amylase)
| Nutritional Facts | Amounts Per 1 Bun Baked (69g) | % Daily Value |
|---|---|---|
| Calories | 240 | |
| Fat Saturated + Trans |
1.5g 0g 0g |
2% 0% |
| Carbohydrate | 44g | 15% |
| Fibre | 2g | 9% |
| Sugars | 2g | 2% |
| Protein | 10g | |
| Cholesterol | 0mg | |
| Sodium | 440mg | 19% |
| Potassium | 75mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 3mg | 16% |
1. Breakout & Thaw
Break product out onto flat baking pans lined with parchment paper. Space 12 buns (3 x 4) on baking sheet. Remember to keep belt mark of bun down. Cover rack and put in retarder or cooler overnight to thaw.
2. Morning
Remove rack from retarder, remove plastic cover and put back into proofer or keep plastic cover on if floor proofing product until space is available in proofer. Proof until product is about 2 – 3 times its original size. This should take approximately 60 minutes.
3. Bake Time
TOPPING & SCORING: After proofing dust the top of each bun with white flour. Score each bun twice, side by each, across top of bun.
Bake at 350˚F – 4000˚F for 15 – 20 minutes. When bake cycle is complete remove from oven and let product completely cool before packaging.
*Times and temperatures are a guideline only, specific shop conditions & equipment may vary results.
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