Ingredients

Group 1
Ingredient
KG
Weight (%)
HERCULES ROLL MIX
4.800
100
FINO PIE MASH
0.100
2
BAKELS INSTANT ACTIVE YEAST
0.065
1.4
Water (variable)
2.600
54.2
Total Weight: 7.565

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 450g. Round up and place on lightly greased trays. When proved glaze with SUPER GLOSSY and dust with FINO PIE MASH flakes. Cut top in cross fashion. Place small knob of butter in centre of cross. Proof and then bake at 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
FINO PIE MASH
0.100
2
BAKELS INSTANT ACTIVE YEAST
0.065
1.4
Water (variable)
2.600
54.2
Total Weight: 7.565

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 450g. Round up and place on lightly greased trays. When proved glaze with SUPER GLOSSY and dust with FINO PIE MASH flakes. Cut top in cross fashion. Place small knob of butter in centre of cross. Proof and then bake at 220¡C.

Additional Information

If using Compressed Yeast use 200g in above recipe.