Group 1
Ingredient
KG
%
BAKELS LIQUID IMPROVER
0.100
2.00
Flour
5.000
100.00
Salt
0.085
1.70
Sugar
0.400
8.00
BAKELS INSTANT ACTIVE YEAST
0.075
1.50
Water
2.600
52.00
MASTERFAT
0.200
4.00
Total Weight: 8.460
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.
Using bakers percentages - Percentages on white flour weight
