Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.500
100
Sugar
0.075
3
Butter
0.125
5
BAKELS INSTANT ACTIVE YEAST
0.035
1.4
Water (variable)
1.450
58
BAKELS BUTTER DOUGH CONCENTRATE
0.200
8
Total Weight: 4.385

Method

Place all ingredients into mixer and mix until fully developed. Remove from mixer and scale to desired weights. Mould as desired. Proof until fully proofed. Bake at 200¡C (deck oven) or 160¡C (turbo fan oven).

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
2.500
100
Sugar
0.075
3
Butter
0.125
5
BAKELS INSTANT ACTIVE YEAST
0.035
1.4
Water (variable)
1.450
58
BAKELS BUTTER DOUGH CONCENTRATE
0.200
8
Total Weight: 4.385

Method

Place all ingredients into mixer and mix until fully developed. Remove from mixer and scale to desired weights. Mould as desired. Proof until fully proofed. Bake at 200¡C (deck oven) or 160¡C (turbo fan oven).

Additional Information

Using bakers percentages - Percentages on white flour weight