Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.100
2.00
QUANTUM PLUS
0.065
1.25
Sugar
0.200
4.00
MASTERFAT
0.200
4.00
0.050
1.00
BAKELS INSTANT ACTIVE YEAST
0.080
1.60
Water (variable)
3.000
60.00
Total Weight: 8.695
No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¼C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 230¼C.
If using compressed yeast use 250g in above recipe.
Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.090
1.80
LECITEM UNIVERSAL
0.060
1.20
Sugar
0.200
4.00
BAKELS INSTANT ACTIVE YEAST
0.065
1.30
Water (variable)
2.750
55.00
MASTERFAT
0.200
4.00
Total Weight: 8.365
No time dough.Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 210¡C.
Using bakers percentages - Percentages on white flour weight.
For extra softness and fresh keeping add 0.5% MONOFRESH SUPERSOFT.
If using Compressed Yeast use 200g in above recipe. Using bakers percentages - Percentages on white flour weight.
Group 1
Ingredient
KG
%
0.500
10.00
Flour
5.000
100.00
0.150
3.00
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.
Using bakers percentages - Percentages on white flour weight.
If using compressed yeast use 250g in above recipe.
For extra fresh keeping add 1% MONOFRESH.
