Ingredients and process used in making buns and pizza base - "Nothing taste better than something made with love and butter".

1. INGREDIENTS AND PROCESS USED IN
MAKING BUNS AND PIZZA BASE
JANAVI BHANDARI
MSC NUTRITION – SEM II
N – 2005

2. Nothing taste better than something
made with butter, sugar, and
cinnamon…..
Buns :- small shapes of bread dough,
sometimes slightly sweetened or flavored.

3. INGREDIENTS IN BUN MAKING :-
FLOUR :-
It is a primary ingredient of most bakery foods.
It comprise up to 95 % of all ingredients.
It is made up of starch, proteins, and minerals.
Different types of flour are – rye flour, bread flour, cake flour ,etc.
SUGAR :-
It providessweetness and also supports the growthof yeast.
Also provide attractivebrown color.
WATER :-
It hydrates the flour and helps the yeast to multiplyand rise the bread.
EGGS :-
Act as a leavening agent and maintain the texture of bun or baked product. Also
hold together the other ingredients.

4. SALT :-
It provides flavor, control yeast growth and makes dough more elastic.
BUTTER :-
Added butter (unsalted) in small quantity to flour results in a higher rise, a crisper crust, and a longer
shelf life.
MILK :-
Milkis a way of enhancingthe dough to makes a softer crust and enhance browning of the crust
due to the carmelization of the milk sugars.
YEAST :-
It is necessary for fermentation, unicelluar fungi that feeds on starch and sugar.
It acts as a leaveningagent by gas production.
Ph requirement 4.5 – 6.0
TYPE OF YEAST
1. FRESH YEAST
2. ACTIVE DRY YEAST
3. INSTANT YEAST

5. INGREDIENTS ( 12 servings ) :-
ALL PURPOSE FLOUR ( MAIDA) - 5 cups
DRY YEAST - 0.25 ounce
MILK - 1 cup
WATER - ¾ cup
BUTTER - ½ cup
SUGAR - ¼ cup
SALT - 1 teaspoon

6. STEPS IN BUN MAKING :-
STEP 1 ● Preparation of
ingredients
STEP 2 ● Mixing of ingredients
STEP 3 ● Rotary molding
STEP 4 ● Baking and cooling
STEP 5 ● Packaging
STEP 6 ● Storage

7. METHOD OF PREPARATION :-
Weigh all the ingrediente as per the recipe formula.
Sieve flour with salt.
Dissolve yeast, with sugar and 5 gms flour in 30 ml of luke warm water and leave it in warm
place for 15 minutes to prepare a flying ferment.
Add flying ferment to flour and knead well into soft and pliable dough using oil
Cover the dough with a wet cloth and leave in a warm place for 20 minutes
Knock back the dough and divide the dough into pieces of 20 grm each
shape each piece into a perfect round.
Place on a greased baking sheet leaving sufficient space for expansion.
Allow to rise until double in size.
Apply egg wash using a pastry brush and sprinkle sesame seeds on top.
Bake at 210 degree Celsius for 10-12 minutes.
Remove from oven and place on a wire rack for cooling.

8. NUTRITION INFORMATION :-
Calories - 174 Cal
Carbohydrates - 29 grm
Protein - 4 grm
Fat - 5 grm
Saturated fat - 3 grm
Cholesterol - 11mg
Sodium - 320 mg
Potassium - 38 mg
Sugar - 3 grm
Vitamin A - 129 IU
Calcium - 7 mg
Iron - 2 mg

9. PIZZA BASE
PREPARATION
STEPS

10. 🍕 PIZZA 🍕 :-
Pizza is the suitable food for this busy world. Pizza are the trend
and simple dish been attractive feature among young
population.
Pizza are not the difficdish to prepare.
The main ingredients of Pizza always remains to be cheesecake
vegetables.
Spices are added based on the preferences.

11. 🍕PIZZA BASE 🍕 :-
The pizza base dough is prepared with flour, salt and instant yeast.
The yeast can be replaced by curd, baking soda and baking powder.
The dough should be kept for several hours before making a base.
INGREDIENTS AMOUNT
WARM WATER (38° c ) 1 cup
SUGAR 1 teaspoon
YEAST 1 (0.25 ounce) package
SALT 1 teaspoon
OIL 2 tablespoon
FLOUR 2 ½ cup

12. METHOD OF MAKING PIZZA BASE :-
Combine 1 cup (125g) of flour, instant yeast, sugar, and salt in a large
bowl.
Add olive oil and warm water and use a wooden spoon to stir well very
well.
Gradually add another 1 cup (125g) of flour. The dough will still be slightly
sticky but still should be manageable withyour hands.
Drizzle a separate, large, clean bowl generously with olive oil and use a
pastry brush to brush up the sides of the bowl.
Lightly dust your hands with flour and form your pizza dough into a round
ball and then cover the bowl tightly with plastic wrap and place it in a
warm place.
Allow dough to rise for 30 minutes or until doubled in size.

13. Once the dough has risen, use your hands to gently deflate it and transfer to a
lightly floured surface and knead briefly until smooth.
Use either your hands or a rolling pin to work the dough into circle.
Transfer dough to a butter paper lined pizza pan and either pinch the edges or
fold them over to form a crust.
Drizzle additional oil over the top of the pizza and use your pastry brush to
brush the entire surface of the pizza (including the crust) with oil.
Use a fork to poke holes all over the center of the pizza to keep the dough from
bubbling up in the oven.
Add desired toppings and bake in a 425F (215C) preheated oven for 13-15
minutes or until toppings are golden brown. Slice and serve.

14. NUTRITION FACTS :-
Calories - 594.7 calories
Total fat - 8.4 grm
Saturated fat - 1.2 grm
Sodium - 1,172.4 mg
Potassium - 236.1 mg
Total carbohydrate - 112.0 grm
Dietary fiber - 4.9 grm
Sugars - 2.1 grm
Protein - 15.7 grm