Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
25
Flour
2.000
100
Wholemeal
3.000
150
BAKELS INSTANT ACTIVE YEAST
0.080
4
Water (variable)
3.200
160
Optional: MASTERFAT
0.150
7.5
Total Weight: 8.930

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

For a darker crumb colour add APITO CARAMEL COLOUR (4990) as desired.

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
25
Flour
2.000
100
Wholemeal
3.000
150
BAKELS INSTANT ACTIVE YEAST
0.080
4
Water (variable)
3.200
160
Optional: MASTERFAT
0.150
7.5
Total Weight: 8.930

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

For a darker crumb colour add APITO CARAMEL COLOUR (4990) as desired.