Group 1
Ingredient
KG
%
Flour
5.000
100.00
FINO BREAD AND ROLL CONCENTRATE
0.500
10.00
Sugar
0.200
4.00
MASTERFAT
0.200
4.00
BAKELS INSTANT ACTIVE YEAST
0.070
1.40
Water (variable)
3.000
60.00
Total Weight: 8.970

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. Roll out (flatten) to the desired shape & thickness. Proof then bake at 220¡C.

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