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BIO Potato Kaiser Roll

The recipe for BIO Potato Kaiser Rolls impresses with wheat flour, wheat germ, potato, olive oil, spring water, yeast, and rock salt.

vegan vegetarian nut-free peanut-free egg-free soy-free fish-free sesame-free freezer-friendly long-lasting convenience scalable batch-cooking buffet-suitable finger-food portionable keep-warm-friendly

BIO Potato Kaiser Roll

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Recipe
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  • Organic pre-gelatinized potato starch
    Organic pre-gelatinized potato starch 21.205
    {BIO-Kartoffelquellstärke kaltquellend/Instant}): 800 g
    Organic pre-gelatinized potato starch
    Organic pre-gelatinized potato starch 21.205
    Organic pre-gelatinized potato starch is produced from organic potato starch by thermal treatment followed by drying and milling. Therefore it is soluble in cold water.
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    Benefits
    • binding and improving consistency
    • soluble in cold water
    • gives transparent doughs with high viscosity
    Fields of Application
    • doughs
    • soups
    • creams
    • baby food
    More Info
  • Organic extra virgin olive oil
    Organic extra virgin olive oil 90.015
    80 ml
    Organic extra virgin olive oil
    Organic extra virgin olive oil 90.015
    aromatic , flawless, cold-pressed organic olive oil. The washed olives are gently pressed within 24 hours without heating and then filtered. No further processes such as degumming, activated carbon cleaning, bleaching, deacidification or steaming take place. An olive oil is called "extra virgin" when the olives are picked from the tree half to just ripe and brought unharmed within a few hours to a modern oil mill, where they are ground and centrifuged avoiding any oxidation or fermentation.
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    Benefits
    • Nutritional value - extra virgin
    • Taste
    Fields of Application
    • salad
    • roast
    • specialities
    More Info
  • Organic yeast powder active
    Organic yeast powder active 90.014
    40 g
    Organic yeast powder active
    Organic yeast powder active 90.014
    Yeast strains of the baker's yeast fungus or scientifically Saccharomyces cerevisiae (synonym: baker's yeast, in Austria: "Germ") are cultivated in a nutrient solution produced on a purely organic basis from certified organic grain, clean spring water and enzymes and gently dried.
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    Benefits
    • dry, easy to store, always available
    • baking-active, high leavening power
    • can be dosed precisely and cleanly
    • gluten-free
    Fields of Application
    • Baked goods
    • bread
    • biscuits
    • specialities
    More Info
  • Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    40 g
    Organic salt, uniodized ( Atlantic sea salt)
    Organic salt, uniodized ( Atlantic sea salt) 90.057
    This organic certified sea salt is extracted from Atlantic water, traditionally crystallized in salt reservoirs through natural evaporation and gently purified using optical systems. Pure natural sea salt without any additives, non-iodized, non-bleached, perfect for organic food recipes.
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    Benefits
    • organic certified, clear declaration
    • no iodine added
    • no anti-caking agents or adherents like sodium ferrocyanid added
    Fields of Application
    • Universal flavouring
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  • BIO-Weizenmehl Type 700
    2.5 kg
  • BIO-Weizenkeimling Pulver
    200 g
  • Weinviertler spring water
    900–1000 ml

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Recipe Note

The combination of high-quality wheat flour, wheat germ, and potato ensures a particularly juicy crumb and extended freshness. Ideal for bakeries that value taste and workability.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

The combination of fresh potatoes and wheat germ results in particularly juicy, aromatic and long-lasting rolls, which are ideal for industrial production and bakery craftsmanship.

Preparation of BIO Potato Kaiser Rolls for 40 pieces (approx. 80 g each)

  1. Prepare pre-dough: Mix 1 kg of BIO-Weizenmehl Type 700 with 40 g of BIO-Hefepulver Germ aktiv and 900 ml of lukewarm Weinviertler spring water. Let it rest covered at room temperature for 30 minutes.
  2. Prepare main dough: Add 1.5 kg of BIO-Weizenmehl Type 700, 200 g of BIO-Weizenkeimling Pulver, 800 g of cooked, cooled and mashed Niedermayers Bio potatoes (alternatively: 800 g of BIO-Kartoffelquellstärke kaltquellend/Instant), 80 ml of BIO-Olivenöl nativ extra and 40 g of BIO-Salz, unjodiert (Atlantik Meersalz) to the pre-dough. Optional: Add 100 ml of additional water depending on the moisture content of the potatoes. Knead slowly for 8 minutes, then quickly for 3 minutes.
  3. Rest the dough: Let the dough rest covered for 30 minutes. After 15 minutes, stretch and fold once.
  4. Shape the dough pieces: Divide the dough into 40 portions of approx. 80 g each. Shape into round rolls, spray with water and optionally roll in BIO-Weizenkeimling Pulver.
  5. Proofing: Place the shaped rolls on baking trays and let them rise for 45 minutes at 28°C and 75% relative humidity.
  6. Baking: Bake in a preheated oven at 230°C falling to 200°C with steam for 18–20 minutes until golden brown. Release steam after 10 minutes.
  7. Cooling: After baking, let the rolls cool on a rack and pack immediately for best freshness.

Tip: For longer freshness, BIO-Malzextrakt Pulver (2% based on the amount of flour) can be added.

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