Weighing of dough pieces

Weighing of dough pieces

Roll dough must be quite firm and kneaded well so that the dough pieces can be easily shaped. The raw dough is degassed with the palm of your hand, i.e. flattened. Then portions (dough pieces) of about 80 g are divided. The weight is checked on a scale, since all dough pieces should have the same weight for an optimal baking process. This is the only way that all finished rolls are baked equally and have the same golden crust

When baking rolls, so-called dough pieces (portions) are divided from the raw dough. The weight is checked on a scale, since all dough pieces should have the same weight for an optimal baking process. This is the only way that all finished rolls are baked equally and have the same golden crust