Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.080
1.6
LECITEM UNIVERSAL
0.065
1.3
Sugar
0.400
8
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.800
56
Masterfat V
0.200
4
MONOFRESH SUPERSOFT
0.025
0.5
Total Weight: 8.650

Method

No time dough.Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 200¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
Salt
0.080
1.6
LECITEM UNIVERSAL
0.065
1.3
Sugar
0.400
8
BAKELS INSTANT ACTIVE YEAST
0.080
1.6
Water (variable)
2.800
56
Masterfat V
0.200
4
MONOFRESH SUPERSOFT
0.025
0.5
Total Weight: 8.650

Method

No time dough.Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 5-10 minutes. Scale and mould as desired. Proof then bake at 200¡C.

Additional Information

Using bakers percentages - Percentages on white flour weight