Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.800
100
Corn
0.400
8.3
0.160
3.3
BAKELS INSTANT ACTIVE YEAST
0.065
1.4
Milk Powder
0.060
1.3
Water (variable)
2.600
54.2
Total Weight: 8.085

Method

No time dough. Place all ingredients in mixing bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale at 270g. Mould into torpedo shape. Place 4 rows of 5 on lightly greased tray. Brush between dough pieces with melted butter. Prove on glaze with SUPER GLOSSY. Oven temperature 220¡C.

Additional Information

If using Compressed Yeast use 200g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.800
100
Corn
0.400
8.3
0.160
3.3
BAKELS INSTANT ACTIVE YEAST
0.065
1.4
Milk Powder
0.060
1.3
Water (variable)
2.600
54.2
Total Weight: 8.085

Method

No time dough. Place all ingredients in mixing bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale at 270g. Mould into torpedo shape. Place 4 rows of 5 on lightly greased tray. Brush between dough pieces with melted butter. Prove on glaze with SUPER GLOSSY. Oven temperature 220¡C.

Additional Information

If using Compressed Yeast use 200g in above recipe.