Group 1
Ingredient
KG
%
FINO BREAD AND ROLL CONCENTRATE
0.500
10.00
Flour
5.000
100.00
Olive Oil
0.250
5.00
Water (variable)
2.900
58.00
BAKELS INSTANT ACTIVE YEAST
0.060
1.20
Total Weight: 8.710
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.
Using bakers percentages - Percentages on white flour weight
