Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS LIQUID IMPROVER
0.100
2
Flour
5.000
100
Salt
0.085
1.7
Sugar
0.400
8
BAKELS INSTANT ACTIVE YEAST
0.075
1.5
Water
2.600
52
MASTERFAT
0.200
4
Total Weight: 8.460

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 (%)
BAKELS LIQUID IMPROVER
0.100
2
Flour
5.000
100
Salt
0.085
1.7
Sugar
0.400
8
BAKELS INSTANT ACTIVE YEAST
0.075
1.5
Water
2.600
52
MASTERFAT
0.200
4
Total Weight: 8.460

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