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Flour 50 kg
Salt 1 kg
Sugar 2.5 kg
Wet yeast 2.5 kg
Water 20 kg
Sesame 6 kg

For syrup        
Molasses 6,5 kg
Water 10 kg

* All ingredients are added to Kumkaya SP80 Mixer and kneaded for 2 minutes at low speed and 5 minutes at high speed until the dough has a homogenous consistency.
* Transfer the kneaded dough to Kumkaya DM2000 dough cutting and weighing machine and cut into pieces of 100 grams each.
* The cut dough is shaped as bagel by hand.
* Mix molasses and water for the syrup, dip the shaped doughs into the mixture and drain the excess syrup.
* The syruped doughs are sesameed well on the tray full of sesame seeds and then placed on the trays.
* The bagels are fermented for 30 minutes in the steam fermentation room under the Lidya 24 convection oven.
* They are baked for 14 minutes in the Kumkaya Lidya 24 Convectional oven preheated to 270 degrees.
* The baked bagels are put up for sale hot.