Group 1
Ingredient
KG
%
Flour
5.000
100.00
Salt
0.080
1.60
LECITEM UNIVERSAL
0.065
1.30
Sugar
0.400
8.00
BAKELS INSTANT ACTIVE YEAST
0.080
1.60
Water (variable)
2.800
56.00
Masterfat V
0.200
4.00
MONOFRESH SUPERSOFT
0.025
0.50
Total Weight: 8.650
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.
Using bakers percentages - Percentages on white flour weight. If using compressed yeast use 250g in above recipe.
