White Loaf & Rolls — BKY-P-001

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Bread & Rolls · Production

White Loaf & Rolls

White Loaf 750 g · Hotdog Rolls 90 g · Dinner Rolls 70 g

10 kg

Batch Size

Loaves

190

Hotdog Rolls

244

Dinner Rolls

45–60 min

Bulk Ferment

25–45 min

Proof

220–230°C

Bake Temp

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Food Cost FJD

Ingredients — Baker's %

DOUGH

Bread Flour100%10.000 kg

Water (chilled if >28°C)61%6.100 kg

Salt2%0.200 kg

Caster Sugar2%0.200 kg

Vegetable Oil4%0.400 kg

Bakels Lecitem Universal1%0.100 kg

Bakels Instant Dry Yeast1.3%0.130 kg

EGG WASH — ROLLS ONLY

EggE—1 each

MilkD—20 ml

Method

1
Combine bread flour, Lecitem Universal, caster sugar and salt. Mix on low 1 min until combined.
2
Activate yeast in warm water (35–38°C) 5 min until foamy. Discard if no activity.
3
Add oil, yeast and remaining water. Mix low 2 min until shaggy dough forms.
4
Increase to medium. Mix 8–10 min to windowpane. Target dough temp 26°C — use chilled water or ice chips if ambient >28°C.
5
Cover tightly. Bulk ferment 45–60 min until doubled. Watch the dough, not the clock.
6
Knock back. Scale — Loaves: 750 g tight-moulded in greased tins · Hotdog: 90 g long 14 cm · Dinner: 70 g round.
7
Proof: Loaves 30–45 min (crown 2–3 cm above tin) · Rolls 25–35 min. Poke test: slow spring-back = ready.
8
Rolls only: egg wash (1 egg + 20 ml milk). Sesame optional on hotdog. Egg wash = E + D allergens on rolls.
9
Bake: Loaves 220–230°C / 25–30 min · Hotdog 190–200°C / 13–15 min · Dinner 190°C / 12–14 min. Internal 93–96°C.
10
De-tin loaves immediately. Cool fully on wire racks before slicing, bagging or service.

Allergen Split: Loaf dough is Gluten only. Egg wash on rolls adds E and D. Loaves without egg wash are E/D-free. Declare accordingly. Train service staff.

Critical Points

⚑Windowpane test mandatory before bulk ferment — stretch until thin enough to see light through. Tears = mix 2 more minutes.
⚑Fiji heat: Keep finished dough temp at 26°C. Use chilled water or ice chips. Over-temp = coarse, yeasty crumb.
⚑Allergen split: Loaves (no egg wash) = G only. Rolls with egg wash = G + E + D.
⚑Lecitem Universal: Strengthens gluten and extends shelf life in humid conditions. Do not omit.

Plantation Island Resort · Bakery & Pastry Production

Chef Don Christie · Rev 1.1 · Mar 2026