Wholemeal Burger Bun Recipe

• SwissBake® Wholemeal Braunis – 1000g 
• Cold Water – 500g to 550g 
• Fresh Yeast – 40g 
• Vegetable Oil (Sunflower) – 80g 
• Castor Sugar – 60g 
• Salt – 10g 
• SoftiSure™ Plus – 8g  
• Mycoban™ CP Guard – 8g 

Kneading: In the mixing bowl, dry blend SwissBake® Wholemeal Braunis, castor sugar, Mycoban™ CP Guard, and SoftiSure™ Plus. Crumble in fresh yeast. Add cold water. Knead everything together on slow speed for 4 minutes. Add oil and mix on fast speed for 6–8 minutes until fully developed. Perform a windowpane test – dough should be smooth, shiny, and elastic. Ensure the dough temperature is between 26°C to 27°C. 

Resting and Proofing: Rest dough for 10–15 minutes covered on bench to relax gluten. Divide into 90g portions. Round tightly. Place into greased burger rings or on trays. Proof at 35°C / 75% RH for 50–60 minutes until doubled in size and soft to the touch. 

Baking: Pre-heat deck oven to 210°C to 230°C. Inject 3 seconds of steam immediately after loading. Bake for 12–14 minutes until golden brown crust forms. 

Cooling & Packaging: Transfer buns immediately to sanitized cooling racks in a clean room. Cool until core temperature reaches 30°C. Pack only once cooled to avoid condensation. Use high-barrier metallized flow wrap or heavy polybags for sealing.