Ingredients

Group 1
Ingredient
KG
FINO BREAD AND ROLL CONCENTRATE
0.500
Flour
5.000
Sugar
0.400
CREMIN
0.200
BAKELS INSTANT ACTIVE YEAST
0.100
Water (variable)
2.700
Total Weight: 8.900

Method

Place all ingredients into a machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired.

Ingredients

Group 1
Ingredient
KG
FINO BREAD AND ROLL CONCENTRATE
0.500
Flour
5.000
Sugar
0.400
CREMIN
0.200
BAKELS INSTANT ACTIVE YEAST
0.100
Water (variable)
2.700
Total Weight: 8.900

Method

Place all ingredients into a machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover for 5 minutes. Scale and mould as desired.