Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Olive Oil
0.250
5
Water (variable)
2.900
58
BAKELS INSTANT ACTIVE YEAST
0.060
1.2
Total Weight: 8.710

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale into 100g units mould up and rest dough units for a further 10 minutes. Pin dough out to desired thickness. Alternatively roll out full dough into a sheet of desired thickness and use oval shape cutter to cut out the Panani dough pieces. Prove then lightly bake at 180¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Olive Oil
0.250
5
Water (variable)
2.900
58
BAKELS INSTANT ACTIVE YEAST
0.060
1.2
Total Weight: 8.710

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale into 100g units mould up and rest dough units for a further 10 minutes. Pin dough out to desired thickness. Alternatively roll out full dough into a sheet of desired thickness and use oval shape cutter to cut out the Panani dough pieces. Prove then lightly bake at 180¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight