Group 1
Ingredient
KG
%
Flour
2.500
100.00
Sugar
0.075
3.00
Butter
0.125
5.00
BAKELS INSTANT ACTIVE YEAST
0.035
1.40
Water (variable)
1.450
58.00
BAKELS BUTTER DOUGH CONCENTRATE
0.200
8.00
Total Weight: 4.385
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).
Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 110 g in above recipe.
