Ingredients
Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
3.800
100
BAKELS INSTANT ACTIVE YEAST
0.065
1.7
Wholemeal Flour
0.900
24
Molasses
0.120
3.2
Salt
0.018
0.47
Water (variable)
2.600
68.4
Total Weight: 7.503
Method
No time dough. Place all ingredients in mixing bowl and develop thoroughly. Allow dough to recover 10 minutes. Scale at 270g. Round up and place 3 rows of 6 on lightly greased tray. Brush between dough pieces with melted butter. Proof and glaze with SUPER GLOSSY. Top with bran or seeds. Oven temperature 220¡C.
Additional Information
Using bakers percentages - Percentages on total premix weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
3.800
100
BAKELS INSTANT ACTIVE YEAST
0.065
1.7
Wholemeal Flour
0.900
24
Molasses
0.120
3.2
Salt
0.018
0.47
Water (variable)
2.600
68.4
Total Weight: 7.503
Method
No time dough. Place all ingredients in mixing bowl and develop thoroughly. Allow dough to recover 10 minutes. Scale at 270g. Round up and place 3 rows of 6 on lightly greased tray. Brush between dough pieces with melted butter. Proof and glaze with SUPER GLOSSY. Top with bran or seeds. Oven temperature 220¡C.
Additional Information
Using bakers percentages - Percentages on total premix weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
3.800
100
BAKELS INSTANT ACTIVE YEAST
0.065
1.7
Wholemeal Flour
0.900
24
Molasses
0.120
3.2
Salt
0.018
0.47
Water (variable)
2.600
68.4
Total Weight: 7.503
Method
No time dough. Place all ingredients in mixing bowl and develop thoroughly. Allow dough to recover 10 minutes. Scale at 270g. Round up and place 3 rows of 6 on lightly greased tray. Brush between dough pieces with melted butter. Proof and glaze with SUPER GLOSSY. Top with bran or seeds. Oven temperature 220¡C.
Additional Information
Using bakers percentages - Percentages on total premix weight
Ingredients
Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
3.800
100
BAKELS INSTANT ACTIVE YEAST
0.065
1.7
Wholemeal Flour
0.900
24
Molasses
0.120
3.2
Salt
0.018
0.47
Water (variable)
2.600
68.4
Total Weight: 7.503
Method
No time dough. Place all ingredients in mixing bowl and develop thoroughly. Allow dough to recover 10 minutes. Scale at 270g. Round up and place 3 rows of 6 on lightly greased tray. Brush between dough pieces with melted butter. Proof and glaze with SUPER GLOSSY. Top with bran or seeds. Oven temperature 220¡C.
Additional Information
Using bakers percentages - Percentages on total premix weight
