Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.300
58
Optional: MASTERFAT
0.120
3
Total Weight: 7.085

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 off and mould as desired. Proof then bake at 200¡C.

Additional Information

For extra fresh keeping add 1% MONOFRESH

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
4.000
100
BAKELS BUN CONCENTRATE
0.600
15
BAKELS INSTANT ACTIVE YEAST
0.065
1.6
Water (variable)
2.300
58
Optional: MASTERFAT
0.120
3
Total Weight: 7.085

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 off and mould as desired. Proof then bake at 200¡C.

Additional Information

For extra fresh keeping add 1% MONOFRESH