Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.600
100
Milk Powder
0.175
3.8
Eggs
0.250
5.4
BAKELS INSTANT ACTIVE YEAST
0.055
1.2
Water (variable)
2.500
54.3
Total Weight: 7.580

Method

No time dough. Place all ingredients in mixing bowl and develop thoroughly. Allow dough to recover 10 minutes. Long mould to 45cm long. Tie a single knot and place on lightly greased trays. Prove and glaze with SUPER GLOSSY. Oven temperature 220¡C. For a really high gloss reglaze knots with SUPER GLOSSY when three-quarter baked.

Additional Information

If using Compressed Yeast use 175g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.600
100
Milk Powder
0.175
3.8
Eggs
0.250
5.4
BAKELS INSTANT ACTIVE YEAST
0.055
1.2
Water (variable)
2.500
54.3
Total Weight: 7.580

Method

No time dough. Place all ingredients in mixing bowl and develop thoroughly. Allow dough to recover 10 minutes. Long mould to 45cm long. Tie a single knot and place on lightly greased trays. Prove and glaze with SUPER GLOSSY. Oven temperature 220¡C. For a really high gloss reglaze knots with SUPER GLOSSY when three-quarter baked.

Additional Information

If using Compressed Yeast use 175g in above recipe.