Group 1
Ingredient
KG
%
Flour
3.900
100.00
FINO GRAIN BASE
1.100
28.00
Salt
0.100
2.60
QUANTUM PLUS
0.065
1.25
Optional: MASTERFAT
0.125
3.20
BAKELS INSTANT ACTIVE YEAST
0.065
1.25
Water (variable)
2.800
72.00
Total Weight: 8.155

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 230¡C.

Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 200g in above recipe. For a lighter or heavier GRAIN bread the proportions of FINO GRAIN BASE and flour can be altered to suit.

Group 1
Ingredient
KG
%
Flour
4.000
100.00
1.000
25.00
Salt
0.100
2.50
BAKELS LIQUID IMPROVER
0.140
3.50
0.065
1.60
Water (variable)
2.800
75.00
Total Weight: 8.105

No time dough. Place all ingredients into machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Prove then bake at 230¡C.

Using bakers percentages - Percentages on white flour weight

Group 1
Ingredient
KG
%
0.500
14.30
1.500
43.00
Flour
3.500
100.00
0.065
1.90
Water (variable)
2.950
84.00
0.150
4.30
Total Weight: 8.665

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5 minutes. Scale and mould as desired. Proof then bake at 230¡C.

Using bakers percentages - Percentages on white flour weight. If using Compressed Yeast use 200g in above recipe. For extra fresh keeping add 1% MONOFRESH

Group 1
Ingredient
KG
%
Flour
3.500
100.00
1.500
42.00
0.250
7.20
0.150
4.30
0.065
1.90
Water (variable)
2.850
81.40
Total Weight: 8.315

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Prove then bake at 230¡C.

Using bakers percentages - Percentages on white flour weight.
Ingredient percentages are higher due to extra cereal products. If using Compressed Yeast use 200g in the above recipe. Using bakers percentages - Percentages on white flour weight.
For extra fresh keeping add 1% MONOFRESH

Group 1
Ingredient
KG
%
0.300
6.00
Flour
5.000
100.00
1.500
30.00
0.075
1.50
Water (variable)
3.500
70.00
Total Weight: 10.375

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 230¡C.

If using Compressed yeast use 225g in the above recipe. Using bakers percentages - Percentages on white flour weight.