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Rolls shapes(soft, hard, water, leaf, milk,ray, seed,finger, dinner,hamburger, ETC ??? ????? ?? ????? ?? ??????? ???????? ????? ?????? ??????? ?????

The production of these types of bread in the form of a crescent in Vienna, Austria by( Peter Windleher) when the Turks in 1683 until 1699 besieged the city and was a bakery working late in the night to cover the sound of machines on the sound of digging tunnels in the war and considered this man a hero Of the city and manufactured the roll in the form of a symbol of the crescent of Muslims

Generally, there are two main types

Soft rolls

Hard rolls

In terms of shape, there are many types as we mentioned

The Kaiser is somewhat different in form circular and semicircular, which is often in Britain and covers the surface of the Kaiser with sugar and raisins before baking

Here are the key features of hard rolls

A small piece has a crisp surface and a weight of less than 8 ounces

The shape is different and the quality of the cover (sugar,

The ingredients of the dough are poor and varied

The crust is thin and brittle

Soft rolls are characterized by rich in their components and these materials of both types:

Soft dry materials

100 100 Flour

60-65 50-60 Water

2.2.4 1-3 Yeast

1.5-2 1.5--2 Salt

6-16 0-4 Sugar

5-10 0-5 Shortening

0-6 0-4 Milk powder

0-2 0-2 Molt

Optional components can be added

1- vital wheat gluten improves the properties of stretch and elasticity

Protease enzymes (Protease enzymes )helps the dough flow

3 materials aid to help extend the strength and give strength to the dough and extend the strength of the product (oxidizing substances)

4 active enzymes extracted from soy flour helps the white pulp increase the absorption rate and thus increase loaves improve moisture retention properties

In general, the following points are taken into account when making and producing this type. We talk about production in bread factories,plant not home

1- 1% yeast per 3% sugar (2.5% in sponges)

2 - high proportion of sugar, fat and yeast

3 - The temperature of the dough is 80-86 degrees Fahrenheit

4- kneading

Needs care and flexibility to minimize weight problems, molding and shape

5 - the period of rest (bulk fermentation) less time as the increase in time leads to the reduction of flexibility and also increases the production of carbon dioxide, causing weight loss

6 - Final proofing temperature 110-115 degrees Fahrenheit

Relative humidity 95-90 will help to extend the dough pan flow

The time is 60-45 minutes until you feel it and fill the cups with the knowledge that the low humidity will lead to the formation of the shape of the dough and high humidity cause the presence of patches on the surface

baking oven temp 435-465 Fahrenheit temperature

The time is 10-7 minutes and the short time is given to better humidity (soft loaf) since there is a relationship between loaf humidity, oven temperature and baking time

????? ???????

??? ?? ????? ??? ??????? ?? ????? ??? ??? ???? ?? ????? ??????? ?????? Peter Windleher ????? ??? ??????? ??? 1683??? ??? 1699 ??????? ??????? ???? ????? ???? ?? ????? ?????? ?? ????? ??? ???? ??? ????????? ??? ??? ??? ??????? ???? ?????? ??? ?? ????? ?????? ??? ????? ???? ??????? ????? ????? ??? ???? ???? ??? ????????

????? ???? ????? ???????

soft rolls

hard rolls

??? ????? ????? ???? ????? ????? ??? ??????

???????? ????? ???? ?? ????? ???? ???? ????? ??? ?????? ??????? ?? ???????? ???? ??? ??????? ?????? ??????? ??? ????

???????? ??????? ???????? hard rolls

???? ????? ???? ??? ??? ?? ????? ??? ?? 8 ?????

????? ????? ?????? ?????? (??? ???? ???

?????? ?????? ????? ???????

?????? ???? ????? ???

soft rolls ????? ????? ???? ?? ???????? ???? ????? ??? ?? ???????:-

?????? ????? ???????

100 100 ??????

60-65 50-60 ?????

2-2.4 1-3 ???????

1.5-2 1.5-2 ?????

6-16 0-4 ?????

5-10 0-5 ???????????

0-6 0-4 ????? ???????

0-2 0-2 ??????

???? ?????? ???????? ???? ???????

1 ?????? ?????? ???? ?? ???? ?????? ????????

2 ??????? ???????? proteas enzymes ????? ??? ???? ?????? ????????

3 ???? ????? ??? ???? ???????? ????? ??? ?????? ?????? ?????? ????? (?????? ????????)

4 ??????? ???? ??????? ?? ???? ?????? ????? ??? ???? ???? ????? ???? ???????? ???????? ????? ??????? ???? ???? ???????? ????????

?????? ???? ?????? ??????? ?? ???????? ??? ????? ?????? ??? ??????? ??? ????? ?? ??????? ?? ????? ????? ???? ??????

1- 1%????? ??? 3% ??? (2.5%?? ????????

2-???? ????? ?? ????? ??????? ????????

3-???? ????? ?????? 80-86 ???? ?????????

4- ?????

????? ????? ?????? ?????? ????? ????? ???????? ????????

5-???? ???? ?????? ??? ????? ??? ??? ??? ?? ????? ????? ???? ??? ????? ??????? ????? ???? ????? ??? ???? ?????? ??????? ??? ???? ????? ?? ?????

6-??????? ??????? ????? 110-115 ???? ?????????

????? ????? 95-90 ?????? ??? ???? ?????? pan flow

????? 60-45 ????? ??? ???? ??? ????? cups ?? ????? ?? ?????? ??????? ????? ??? ????? ??? ???? ??????? ???????? ??????? ????? ?? ???? ??? ??? ?????

7- ????? 435-465 ???? ????? ?????????

????? 10-7 ????? ?????? ?????? ???? ????? ???? ???????? ???????? ???? ???? ????? ?? ??? ???? ??????? ????? ??????? ??????

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