Group 1
Ingredient
KG
%
FINO BREAD AND ROLL CONCENTRATE
0.500
10.00
Flour
5.000
100.00
Sugar
0.400
8.00
MASTERFAT (optional)
0.200
4.00
BAKELS INSTANT ACTIVE YEAST
0.100
2.00
Water (variable)
2.800
56.00
Total Weight: 9.000

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

For extra fresh keeping add 1% MONOFRESH. If using Compressed Yeast use 300g in above recipe. Using bakers percentages - Percentages on white flour weight.