Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Sugar
0.200
4
MASTERFAT
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.070
1.4
Water (variable)
3.000
60
Total Weight: 8.970

Method

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.

Additional Information

For extra fresh keeping add 1% MONOFRESH

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Sugar
0.200
4
MASTERFAT
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.070
1.4
Water (variable)
3.000
60
Total Weight: 8.970

Method

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.

Additional Information

For extra fresh keeping add 1% MONOFRESH