Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.100
2.00
Sugar
0.325
6.50
BAKELS LIQUID IMPROVER
0.150
3.00
MASTERFAT
0.200
4.00
BAKELS INSTANT ACTIVE YEAST
0.070
1.40
Water (variable)
2.700
54.00
Total Weight: 8.545
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. Prove then deep fry at 175¡C to 185¡C until golden.
If using compressed yeast use 230g in the above recipe. Using bakers percentages - Percentages on white flour weight.
