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

Using bakers percentages - Percentages on white flour weight

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

Using bakers percentages - Percentages on white flour weight