Ingredients
Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
MASTERFAT (optional)
0.150
3
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.900
58
Total Weight: 8.630
Method
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.
Additional Information
If using compressed yeast use 250g in above recipe.
Ingredients
Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
MASTERFAT (optional)
0.150
3
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.900
58
Total Weight: 8.630
Method
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.
Additional Information
If using compressed yeast use 250g in above recipe.
Ingredients
Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
MASTERFAT (optional)
0.150
3
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.900
58
Total Weight: 8.630
Method
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.
Additional Information
If using compressed yeast use 250g in above recipe.
Ingredients
Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
MASTERFAT (optional)
0.150
3
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.900
58
Total Weight: 8.630
Method
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.
Additional Information
If using compressed yeast use 250g in above recipe.
