Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.480
12
BAKELS INSTANT ACTIVE YEAST
0.060
1.5
Water (variable)
2.100
53
MASTERFAT
0.160
4
Total Weight: 6.800

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired. Prove on flour dusted cloths or tea towels. Deep fry at 176¡C to 185¡C until golden brown.

Additional Information

If using Compressed Yeast use 175g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.480
12
BAKELS INSTANT ACTIVE YEAST
0.060
1.5
Water (variable)
2.100
53
MASTERFAT
0.160
4
Total Weight: 6.800

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired. Prove on flour dusted cloths or tea towels. Deep fry at 176¡C to 185¡C until golden brown.

Additional Information

If using Compressed Yeast use 175g in above recipe.