Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.100
2
Sugar
0.325
6.5
BAKELS LIQUID IMPROVER
0.150
3
MASTERFAT
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.070
1.4
Water (variable)
2.700
54
Total Weight: 8.545

Method

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.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.100
2
Sugar
0.325
6.5
BAKELS LIQUID IMPROVER
0.150
3
MASTERFAT
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.070
1.4
Water (variable)
2.700
54
Total Weight: 8.545

Method

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.

Additional Information

Using bakers percentages - Percentages on white flour weight