Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Sugar
0.120
3
Salt
0.075
1.9
LECINTA SPECIAL
0.050
1.3
0.200
5
BAKELS INSTANT ACTIVE YEAST
0.010
0.25
Water (variable)
0.065
1.6
Optional: MONOFRESH
2.240
56
Total Weight: 6.760

Method

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

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
Sugar
0.120
3
Salt
0.075
1.9
LECINTA SPECIAL
0.050
1.3
0.200
5
BAKELS INSTANT ACTIVE YEAST
0.010
0.25
Water (variable)
0.065
1.6
Optional: MONOFRESH
2.240
56
Total Weight: 6.760

Method

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

Additional Information

Using bakers percentages - Percentages on white flour weight