Group 1
Ingredient
KG
%
HERCULES ROLL MIX
2.000
100.00
0.035
1.80
Water (Iced 5°C)
1.100
55.00
Total Weight: 3.135
Total Weight: 1.000
Mix Group 1 together and develop thoroughly. Poll out on bench to 10mm thickness. Place Group 2 on half the dough and fold dough over. Give three half turns with resting period in the cooler between turns. Sheet out to 3mm thickness. Cut into triangles 150mm along base 200mm along other two sides. Roll up from the base and shape into a crescent. Place on baking trays. Dry proof at room temperature then bake at 200¡C for approximately 15 minutes.
Using bakers percentages - Percentages on total premix weight
If using Compressed Yeast use 110 g in above recipe.
Bakels Croissant & Danish Mix
Group 1
Ingredient
KG
%
2.000
100.00
0.025
1.30
Water - iced
1.100
55.00
Total Weight: 3.125
Total Weight: 1.000
Mix Group 1 together and develop thoroughly. Poll out on bench to 10mm thickness. Place Group 2 on half the dough and fold dough over. Give three half turns with resting period in the cooler between turns. Sheet out to 3mm thickness. Cut into triangles 150mm along base 200mm along other two sides. Roll up from the base and shape into a crescent. Place on baking trays. Dry prove at room temperature then bake at 200¡C for approximately 15 minutes.
If using Compressed yeast use 70 g in the above recipe
