Dryness problem in our burger bun...we are giving 3 days expiry to customer...but 2nd day dryness problem in our bun.
We use
novamyl pro enzyme 0.03%
Hydrolcolloids gums 0.16%
Water 62%
Bread improver 0.14%
Preservatives calcium propionate 0.11% and potassium sorbate 0.10%
Fresh yeast 4.44%
Sugar 12%
Salt 1.67%
Oil 3.56%
We first make sponge then after 2 hours make final dough...
Proofing time 1 hr ( 35c/ humidity 85%)
Please guide....
Have you considered using a preferment for these?
(A 2 hour sponge does not count as a preferment to my knowledge..)