Group 1
Ingredient
KG
%
Flour
4.000
100.00
BAKELS BUN CONCENTRATE
0.600
15.00
BAKELS INSTANT ACTIVE YEAST
0.065
1.60
Water (variable)
2.300
58.00
Optional: MASTERFAT
0.120
3.00
Total Weight: 7.085
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 off and mould as desired. Proof then bake at 200¡C.
If using Compressed Yeast use 200g in above recipe. Using bakers percentages - Percentages on white flour weight. For extra fresh keeping add 1% MONOFRESH.
