September 8, 2023 - 2:29pm
Cardamon buns production in professional bakery
Hi there, I'm trying to understand how different professional bakeries operate and manage their production. Can anyone with professional bakery experience explain how they manage the production of yeast enriched dough, in particular cardamon/cinnamon buns across days? I'm aware this is usual a 2 day process but I'm a little confused on which days proof happens (bulk and final) and if cold proof is used at which stage. Thanks!
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When I make cinnamon buns, I make the brioche dough, let rise 30-60 min depending, refridgerate 24hr, next day, roll out, fill, cut individual rolls, place in blast freezer, then into tupperware bins and in to the freezer. I don't use any additives to stabilize the yeast, so I need to use them up pretty fast (2 weeks). In the evening, I take the yeasted products from the freezer, place on tray in fridge and then put them in the "chambre de pousse" to let them rise and then bake. Maybe different bakeries use different schedules. Hope that helps.