Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Sugar
0.400
8
MASTERFAT (optional)
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.100
2
Water (variable)
2.800
56
Total Weight: 9.000

Method

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.

Additional Information

For extra fresh keeping add 1% MONOFRESH

Ingredients

Group 1
Ingredient
KG
Weight (%)
FINO BREAD AND ROLL CONCENTRATE
0.500
10
Flour
5.000
100
Sugar
0.400
8
MASTERFAT (optional)
0.200
4
BAKELS INSTANT ACTIVE YEAST
0.100
2
Water (variable)
2.800
56
Total Weight: 9.000

Method

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.

Additional Information

For extra fresh keeping add 1% MONOFRESH