Group 1
Ingredient
KG
%
FINO BREAD AND ROLL CONCENTRATE
0.500
10.00
Flour
5.000
100.00
MASTERFAT (optional)
0.150
3.00
BAKELS INSTANT ACTIVE YEAST
0.080
1.60
Water (variable)
2.900
58.00
Total Weight: 8.630
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof then bake at 230¡C.
If using compressed yeast use 250g in above recipe.
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