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

Using bakers percentages - Percentages on total premix weight

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

Using bakers percentages - Percentages on total premix weight