Milk Sand-Roll


Working Method
  • Mix all ingredient in spiral mixer except butter for, 7mins slow & 5mins fast, or until gluten develop.
  • Give the dough a 10mins floor time then divide into 80g and rest for another 10mins.
  • Next, shape the dough in log shaped and let it poof for 1 hour.
  • Bake the bread at 180°C top and 180°C bottom for 13–18mins.


Complexity level:  

S500 Actiplus offers you ultimate peace of mind through proven constant quality and versatile applications.

Sapore constitutes a range of sourdough and other solutions based on fermentation that offers a natural, traditional and differentiating taste and structure to finished baked products.