Mix
Baking mixes
Burger Bun Mix
1 kg
29 gProtein
13 gCarbs
8.2 gFibre
<3.8 gSugars
Per 100 g of finished product
A mix for making protein burger buns, with 29 g of protein per 100 g of finished product.
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Description
A mix for making protein burger buns, with 29 g of protein per 100 g of finished product. 1 kg makes about 25 buns of 75 g, soft and golden, perfect for homemade meat or veggie burgers.
Ingredients and allergens
Protein blend (35%) (wheat protein, soya protein, lupin protein), soya flour, wheat flour, wholemeal wheat flour, soya semolina, soya bran, sugar, oat fibre, salt, emulsifier: sunflower lecithin; acidity regulator: sodium diacetate; inactive yeast.
Allergens: Contains gluten from wheat and oats, soya and lupin. May contain traces of barley, rye, spelt, egg and milk.
Nutrition information
| Typical values | Per 100 g |
|---|---|
| Energy | 1024 kJ / 244 kcal |
| Fat | 6.6 g |
| of which saturates | 1.0 g |
| Carbohydrate | 13 g |
| of which sugars | 3.8 g |
| Fibre | 8.2 g |
| Protein | 29 g |
| Salt | 1.2 g |
Nutritional values are subject to the natural variations of natural products.
Directions
- 1 kg of mix + 20 g of yeast + about 900 ml of water.
- Knead for 10 min on speed 1 and 8–15 min on speed 2. Dough at 26–28 °C.
- Shape into balls of about 75 g, flatten slightly and prove for 35–45 min.
- Top with sesame, linseed or sunflower seeds and bake at 230 °C for 20–24 min.
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